They say that green potatoes are poisonous. Not these – the green is a sauce.

4 Servings

1 lb. small Red or New Potatoes, unpeeled & cut in half
1 fresh Poblano Pepper, seeded & chopped
½ cup fresh Cilantro, loosely packed
1 cup fresh Spinach, loosely packed
3 Garlic Cloves
¼ tsp. Cumin
½ tsp. Salt, to taste
½ tsp. freshly ground Black Pepper, to taste
¼ cup Butter, melted

1. Boil the potatoes about 8 to 10 minutes, until fork tender.
2. While the potatoes cook, prepare a green sauce by puréeing the remaining ingredients in a food processor.
3. Add the sauce to drained, hot potatoes and gently mix to coat. Serve right away.

Note: Leftovers can be turned into mashed potatoes by adding a bit of milk and beating with a mixer.