Italian Potatoes And Spinach

1. Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.

2. Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.

3. While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.

4. When potatoes are ready, cook spinach according to package directions.

5. Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

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Nutrient	Quantity
Total fats	40.5 g
Energy	358.02 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3082 g
Calcium, Ca	0.405 mg
Fatty acids, total saturated 22:0	0.0522 g
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.126 g
Sodium, Na	0.81 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5083 g
Total lipid (fat)	40.5 g
Fatty acids, total saturated 16:0	4.5724 g
Choline, total	0.1215 mg
Fatty acids, total saturated 18:0	0.791 g
Fatty acids, total saturated 18:1 undifferentiated	28.8639 g
Betaine	0.0405 mg
Iron, Fe	0.2268 mg
Tocopherol, gamma	0.3361 mg
Fatty acids, total saturated 18:2 undifferentiated	3.9536 g
Fatty acids, total polyunsaturated	4.2618 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Vitamin K (phylloquinone)	24.381 g
Fatty acids, total saturated	5.5922 g
Fatty acids, total monounsaturated	29.5492 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	5.8118 mg
Potassium, K	0.405 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Spinach	1 package	0	0	0
Garlic Clove	6	0	0	0
salt pepper	0	0	0	0
russet potato	4	0	0	0
red pepper flake	1 teaspoon	0	0	0