Ingredients

• 1/4 cup olive oil
• 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
• 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 1/4 cup blanched almonds, roughly chopped
• 1 1/2 teaspoons curry powder
• Salt and freshly ground black pepper
• Juice of 1 lemon
• 1 cup shredded baby spinach

Instructions

1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.