This dish is meant to accompany Marcus Samuelsson's Maple Glazed Tuna. Pear and potato might sound like an odd combination, especially when you add curry to the mix, but trust me, it all works!
Makes 4 servings
1/4 cup extra virgin olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 Bosc pears (ripe but firm), peeled, cored and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup slivered almonds, roughly chopped
1 1/2 teaspoons curry powder
salt and freshly ground black pepper
juice of 1 lemon
1 cup shredded baby spinach
1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes.
2. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes.
3. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.