1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, sliced
1 fennel bulb, chopped
1 cup veg. broth
4 med. Yukon Gold or red potatoes, sliced
1 lb. fresh spinach, washed and torn
a little tumeric or saffron or yellow curry powder
1/2 cup nonfat sour cream
2 Tablespoons pine nuts, toasted
Salt and fresh pepper to taste
Heat oil on med-high heat in a large skillet. Add onion, leek, and fennel. Reduce heat to med-low and saute, stirring often, for 12 minutes. Add some veg. broth if they start to stick.
Add potatoes and broth. Cover and simmer until potatoes are cooked through, about 10 minutes.
Meanwhile, toast pine nuts.
Stir in spinach, sour cream, and pinenuts. Cover and simmer until spinach has cooked. Add salt and pepper, and serve warm.
Essential Vegetarian Cookbook, pg. 219