Pre-cook the potatoes. I microwave them due to drought: pierce them at least once to avoid explosions. Two minutes is enough in my microwave. Allow the potatoes to cool enough to handle, then cut or chop roughly into smallish pieces.

I use a 3 quart/liter La Chamba pot to prepare this dish, but any saute pan or saucepan will work; keep in mind that spinach cooks down.

Melt the fat over medium low heat. Add the garlic and allow it cook a few minutes without taking color. You don’t want it to fry. Turn the heat down if necessary.

Add the potatoes and turn them in the chicken fat. Add the spinach. You may need to add it in batches. Once it’s all the pot, add the paprika, salt, pepper, and liquor.  Stir to blend everything, then add the lemon.

Let everything cook for a few minutes. You shouldn’t need to add liquid, but if you do, more Vermouth or even water is fine. Taste for seasoning, then serve.

Spinach and Potato Sauté will hold over very low heat for about an hour.

Serve as a side dish with simple chicken or fish dishes, or as a light main dish with rice, a green salad, or a loaf of bread.

Spinach and Potato Sauté will keep refrigerated, up to five days. Do not freeze. Leftovers are delicious–I know this sounds weird–as a sandwich. Try it.

Notes:

Instead of peeling the potatoes, I scrub them well.

As noted in the post, animal fats are controversial. If chicken fat makes you gasp, use olive oil or butter.

I used bagged, pre-washed spinach, which is sold in 10 ounce/283 gram bags in the United States.

The lemon juice counters the chicken fat’s richness.