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1/4 cup olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 Bosc pears, peeled, cored, and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup blanched almonds, roughly chopped
1 1/2 teaspoons curry powder
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup shredded baby spinach
Heat the olive oil in a large sautÃ© pan over medium heat. Add the potatoes and sautÃ© until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sautÃ© for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
This is surprisingly good. I never would have put this list of things together on my own.
Notes, Options, Substitutions
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/356269
New American Table
Â© October 2009
by Marcus Samuelson
Source New American Table
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