Spinach and Roasted Potatoes

This is a great dish for a cozy evening in...the warmth of the potatoes and the freshness of lemon/spinach will leave you full and satisfied, without over-eating or feeling "heavy" the next morning.



Ingredients:

2 cups of potatoes, peeled and cut into chunks
2 tbsp olive oil
handful of parsley, chopped finely
dash of garlic powder
pepper

1 bag of spinach (serves 1-2 people, it shrinks down a lot once cooked)
1 tbsp of olive oil
juice from one lemon

Pre-heat oven to 450 degrees.

Put the potato chunks in a bowl, mix in the olive oil, parsley, a few dashes of garlic powder, and as much pepper as you desire (any spice substitute will work if you don't want to use garlic and/or pepper). Put the potatoes on a baking sheet and bake at 450 until tender and golden (about 40 minutes).

Once the potatoes are done, saute the spinach on low heat with a little olive oil. Do not overcook, keep it lighter green if you can (more nutrients remain when it is only lightly sauteed and not over-cooked/dark green). Add the lemon juice and keep stirring.

Add the potatoes to the spinach and stir. Serve warm and enjoy!