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Ingredients
- 1 lb Spinach leaves - cleaned
- 1/4 c. Extra virgin olive oil
- 2 x Cloves garlic - chopped
- 1 x Lemon, juice of Red pepper flakes Salt and pepper
- 2 lrg Russet potatoes Clarified butter Salt and pepper
Directions
- Directions: Blanch the spinach in boiling water for 30 seconds.
- Remove, drain and squeeze dry. In a large saute/fry pan, heat the oil.
- Saute/fry the garlic lightly and add in spinach, lemon juice and red pepper flakes to taste. Season with salt and pepper.
- Peel the potatoes and hold in ice water. With a melon baller, create small potato balls. Store in ice water till ready to use. In a saute/fry pan, heat the butter. Saute/fry the potato balls till golden brown. Season and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1154g | |
| Calories 1152 | |
| Calories from Fat 494 | 43% |
| Total Fat 55.98g | 70% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 4964mg | 142% |
| Total Carbs 149.8g | 40% |
| Dietary Fiber 17.7g | 59% |
| Sugars 6.77g | 5% |
| Protein 25.8g | 41% |
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