Roasted Potatoes with Greens

    6 small red potatoes, quartered
    2 tablespoons butter
    2 cloves garlic, minced
    1 tablespoon fresh rosemary, chopped
    sea salt and ground black pepper to taste
    1 cup fresh spinach leaves

Preheat the oven to 400F. Place the potatoes in a single layer in a
ceramic casserole dish. Melt the butter in a skillet over medium
heat. Add garlic, and cook until golden. Stir in the rosemary, and
cook just until fragrant. Pour over the potatoes in the dish. Season
with sea salt and pepper.

Roast uncovered for about 30 minutes in the preheated oven, until
the potatoes are fork tender. Remove from the oven, and toss with the
spinach leaves. Return to the oven for 1 to 2 minutes, until the
spinach has wilted.