Turnip greens and potatoes with dressing

Yield: 4 servings

Measure 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

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.

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