Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2 as a side dish
Ingredients
1 pound small red potatoes (each about 1 inch in diameter)
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
2 teaspoons cider vinegar, or to taste
Preparation
Step 1
Preheat oven to 450°F.
Step 2
Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
Step 3
Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
Step 4
Serve dish warm or at room temperature.
