Turnip greens and potatoes with dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Sherry vinegar |
| Juice of 1/2 lemon | ||
| 2 | Garlic cloves; pureed with salt | |
| ½ | teaspoon | Paprika |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | pounds | New or red waxy potatoes; scrubbed clean |
| 1 | tablespoon | Olive oil |
| 1 | pounds | Turnip green leaves; washed |
Directions
In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste.
Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat. Serve warm or room temperature. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B39 broadcast 09-22-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.