- 4 tablespoons Safeway SELECT Verdi Extra Virgin Olive Oil, divided
- 2 russet potatoes, peeled and cut into 1/2 inch cubes
- 3/4 pound spinach, stems removed
- 2 cloves garlic, minced or pressed
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- Salt
- Pour 3 tablespoons of the oil into a 12-inch nonstick frying pan over medium high heat. When oil is hot, add potatoes and cook, turning occasionally, until browned on most sides, 10 to 15 minutes.
- While potatoes brown, cut spinach leaves crosswise into 1/2 inch strips. Wash spinach and drain well; set aside.
- Reduce heat to low; add garlic, coriander, ginger, and remaining tablespoon of oil to potatoes. Cook, stirring often, until very fragrant, 2 to 3 minutes. Pour in 1/2 cup water, cover pan tightly, and simmer until potatoes are tender when pierced, about 8 minutes.
- Uncover pan and add spinach to pan. Increase heat to high and cook, stirring, until spinach is wilted and most of the liquid has evaporated, about 2 minutes. Season to taste with salt.