<< What soul food means to me

By Ashley Zartner, 15, Bell HS
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Ingredients:


2 tablespoons butter or margarine
One cup of sliced leeks( I used green onions instead)
1 pound potatoes, peeled and cubed (4 cups)
2 cans(14 ounces each) of ready-made chicken broth
1 cup of water
4 cups of coarsely chopped spinach leaves
1 teaspoon lemon juice
1/8 teaspoon pepper

Directions:
In a large sauce pan in hot butter, heat leeks until tender. Add potatoes, broth and water until mixture begins to boil.

Reduce heat and cover.

Simmer for 25 minutes or until potatoes are tender.

Stir in spinach, lemon juice, and pepper. Simmer 5 minutes. Voila!

Source: The Great American Brand Name Cookbook



"I love potatoes and greens. These two mixed together make a delicious, warm dish. Very mushy and satisfying. *Takes a couple more bites* Mmm! They’re so good."
—Connie Chung, 16, Gabrielino HS