Sautéed Spinach with Garlic
1 lb Baby Spinach (I used one bag)
2 tbsp Extra Virgin Olive Oil
3 cloves Garlic Clove
1/2 tsp Salt
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Smashed Red Potatoes With Buttermilk and Scallions
2 1/4 lb Red Potatoes ( about 8-10 medium)
1 1/2 cup Chicken Broth
3/4 cup Lowfat Buttermilk
1/3 tsp Salt
1/3 tsp Pepper, Black
1/4 cup scallions
1.In a heavy large saucepan, place the potatoes, broth, and enough water to barely cover. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 12 to 15 minutes, until potatoes are very tender.
2. Reserve 1/4 cup of the cooking water. Drain the potatoes and return them to the pot. With a potato masher, mash until fairly smooth.
3. With a wooden spoon, a bit at a time, beat in the buttermilk and enough of the reserved cooking water to make the potatoes moist but with a chunky texture. Stir in the salt and pepper, and sprinkle with the scallions.