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



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.