In the kitchen with Kelley: Spinach with potatoes

In preparation for spring cleaning, I’m letting my food stocks get low. I’m taking a week off work, and I’m going to defrost my deep freezer, scrub my refrigerator from top to bottom and wipe down all my pantry and cabinet shelves. In the meanwhile, I’m having to get creative at mealtime as what I have on hand is dwindling.

That’s how I came upon this recipe. I decided to cook beef the other night, but I needed something to go with it. So I went to the deep freezer and looked at the frozen vegetables therein. I had a bunch of chopped celery and carrots, but that would be better for soup or a casserole. I set those aside. I found a large bag of chopped potatoes, two boxes of chopped spinach and a small bag of chopped onion. I figured I could make that work.

So to the Internet I went, and I searched for “potato, spinach, onion side.” I found a recipe for which I had most of the ingredients and decided I could improvise to make a dish that would go well with the meat I prepared. I was right. My kids even went back for seconds.

A recent report said that eating just one serving of spinach daily may help slow the process of age-associated cognitive decline. In other words, eating a serving of spinach every day is an easy and affordable brain booster. So I was very happy to find a new recipe featuring spinach (I am approaching 50, after all).

Spinach with potatoes
Recipe type: Side, Vegetable
Prep time: 
Cook time: 
Total time: 
  • ¼ cup olive oil
  • 4 large garlic cloves, finely chopped
  • 1 onion, chopped
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • Sea salt, to taste
  • 4 cups of chopped potatoes
  • 2 boxes of frozen chopped spinach, defrosted
  • 1 cup chicken broth
  1. Heat oil in a large, deep, nonstick skillet*.
  2. Saute garlic and onions for 2 minutes.
  3. Add cumin powder, coriander powder, red chili powder and turmeric powder. Sautee for 1 minute.
  4. Add potatoes, season with sea salt and saute for a few minutes until the potatoes are partly cooked.
  5. Stir in spinach and chicken broth, cover and cook for 5 minutes or until potatoes are done and liquid is mostly absorbed.
  6. Serve as it is for a side dish. Or serve it over a bed of rice for a main dish.

*I use an electric skillet.


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.