3 large russet potatoes (about 2 1/2 lb. total), peeled and cut into 6 pieces each
4 large cloves garlic, crushed
1 lemon, juiced (about 1/4 cup)
¼ cup good-quality EVOO
4 cups fresh spinach, stemmed and coarsely chopped
½ cup sun-dried tomatoes (from a bag, not packed in oil)
3 tbsp. olive oil
4 boneless, skinless chicken breasts, thinly sliced on an angle
1 tsp. (1/3 palmful) crushed red pepper
1 tsp. (1/3 palmful) dried oregano
Salt and pepper
2 large or 3 medium leeks, white parts and light- to medium-green parts only, halved lengthwise and cut on an angle into 1-inch half-moons
¾ cup pitted kalamata olives, coarsely chopped
½ cup white wine
Juice of 1/2 lemon (about 2 tbsp.)
In a medium pot, cover the potatoes with cold water. Bring to a boil. Salt the water generously with kosher salt. Add the garlic. Cook the potatoes until tender when pierced with a knife, 12 to 15 minutes. Drain the potatoes. Return the potatoes and garlic to the pot. Add the lemon juice and EVOO. Using a potato masher, mash the potatoes to desired consistency. Add the spinach and stir until wilted, about 2 minutes. Cover the pot to keep warm.
Meanwhile, in a small bowl, cover the sun-dried tomatoes with hot water. Let stand until soft, about 20 minutes. Drain the tomatoes, then thinly slice.
In a large skillet, heat the olive oil, three turns of the pan, over medium-high. Working in 2 batches, add half the chicken, half the crushed red pepper, and half the dried oregano; season with salt and pepper. Cook, stirring often, until the chicken is lightly browned, 5 to 6 minutes. Transfer to a bowl. Repeat with the remaining chicken, crushed red pepper, and oregano. Return all of the chicken to the pan. Add the leeks and cook until softened, about 3 minutes more. Stir in the olives and sun-dried tomatoes. Add the wine and cook, stirring often, until almost absorbed, about 3 minutes. Remove from heat. Add the lemon juice.
Mound the potatoes on 1 corner of each plate. Top with the chicken and let it spill onto the rest of the plate.