Sauteed Spinach and Potatoes

How to prepare sauteed spinach and potatoes

1. Put plenty of salted water to boil in a pot. Add the potatoes (peeled and cubed) and cook until fully done.
2. Add the spinach (cleaned and washed) and let it cook for another 2-3 minutes.
   * if the spinach is older (has large and thicker leaves) cut it into strips and let it cook longer
   ** if using beet greens, cut them into strips (because they're too large) and add them from the beginning (when you add the potatoes) because beet greens need 10-15 minutes to cook
3. Meanwhile, peel one garlic clove and crush it in a mortar until it becomes a paste. Slowly add olive oil in a thin stream (about 20ml) until you get a garlic "mayonnaise."
4. In a wide pan, pour the rest of the oil (the oil should cover the bottom of the pan in a thin layer) and add the remaining garlic sliced thin. Heat the oil over very low heat until the garlic starts to smell fragrant.
6. Drain the spinach and potatoes and add them to the pan. Season with salt and pepper to taste.
7. Sauté the vegetables over high heat for 5 minutes, stirring frequently. With the back of a spoon, crush half of the potatoes. The crushed potatoes will mix with the olive oil and give the dish creaminess.
8. Taste the dish and add garlic sauce (prepared in step 3) to taste. I added one teaspoon at a time until I liked the flavor (I added 2 teaspoons). Stir and leave on heat for another 2-3 minutes.

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