Winter greens and potatoes (vegetable hash)

Yield: 1 Servings

Measure Ingredient
1 pounds Mixed greens; *see note
2 mediums Potatoes; quartered and sliced
2 tablespoons Virgin olive oil
1 small Dried red chilies; seeds removed, torn into pieces
2 mediums Sized fresh or canned tomatoes, chopped
2 \N Garlic cloves; minced
\N \N Freshly grated or sliced hard cheese, parm asiago, romano
\N \N Extra-virgin olive oil; to finish the dish
\N \N Freshly ground pepper
\N \N Salt

Boil the potatoes for 5-7 minutes in salted water. Cook until tender, then remove with a strainer.

Wash well and then chop the greens, removing tough stems. Cook the greens until done in the potato water. Cook the tougher greens longer.

Warm the olive oil in a wide pan and add the chilies. When oil is hot, add potatoes, stir well and cook for 1 min. or so. Add greens, tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the potatoes and working everything together. It becomes somewhat muddled, but delicious.

Taste for salt, add pepper and some cheese, and serve with a bit of extra-virgin olive oil threaded over the top.

Notes: For veggies use: mustard greens, kale, collards, etc.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 226 by RecipeLu <recipelu@...> on Nov 09, 1997

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