POTATOES WITH ALMONDS

Potatoes with Almonds image

Provided by Robin DuPree

Number Of Ingredients 11

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1 lb of 1/4 inch, peeled and sliced potatoes
1 Tbsp bacon grease, or vegetable oil
6 slices of cooked, and crumbled, bacon/optional
1 red onion, sliced thinly with mandolin
4 garlic cloves, minced/recipe called for (1)
1/2 c almonds, slivered
1/2 tsp turmeric, ground
5 oz mixed organic spinach and arugula leaves/recipe calls for 4 1/2 ounces of arugula leaves
1 1/4 c heavy cream
1 tsp salt
pepper to taste

Steps:

1. Cooked the slices potatoes in a pan of boiling water for 10 minutes. Drain them thoroughly.
2. Cook the bacon in a skillet, then drain, cool, and crumble into small pieces. Use 1 Tablespoon of the reserved grease fat, and add the onion and garlic to the skillet. Cook over a medium heat, stirring frequently for 3-4 minutes.
3. Add the almonds, turmeric, and potatoes into the skillet and begin to salt and pepper slowing while incorporating the seasonings into the mixture. Stir constantly for 2-3 minutes and then stir in the spinach and arugula leaves allowing to cook for a few more minutes.
4. Transfer the potatoes and almond mixture into a shallow ovenproof dish. Pour in the heavy cream over the top and season more if needed.
5. Cook in a preheated oven, at 375F, for 20 minutes, or until the potatoes are cooked thoroughly. Serve immediately.