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