- 2 tablespoons unsalted butter
- ½ cup extra virgin olive oil
- 1 large onion, chopped
- 2 potatoes, peeled and cut into large dice
- 3 zucchini, ends trimmed and cut into 2-inch lengths
- ½ pound green beans, ends trimmed and cut in half
- 4 large, ripe tomatoes (about 1½ pounds), quartered
- 8 scallions (white and green parts), cut into 1-inch pieces
- 1 cup chopped fresh, parsley leaves
- 2 tablespoons finely chopped fresh mint leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 bay leaf
- 2 cups water
- 1 pound spinach, heavy stems removed and washed well
- In a casserole, melt the butter with the olive oil over medium heat. When the butter stops sizzling, cook the onion until soft, 5 to 6 minutes. Add all the remaining ingredients, except the water and spinach, and toss so everything is coated with butter and oil. Add the water, and bring to a boil. Reduce the heat to low, cover, and cook until the potatoes are tender, stirring occasionally, about 45 minutes.
- Add the spinach, cover again, and once it wilts, after about 5 minutes, remove the pot from the burner. Serve hot or at room temperature with crusty bread.