| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Tamwt03 | 4 | servings | |
INGREDIENTS
| 1/3 | c | Extra-virgin olive oil |
| 2 | tb | Sherry vinegar |
| Juice of 1/2 lemon | ||
| 2 | Garlic cloves; pureed with salt | |
| 1/2 | ts | Paprika |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | lb | New or red waxy potatoes; scrubbed clean |
| 1 | tb | Olive oil |
| 1 | lb | Turnip green leaves; washed |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: power to break life controlling problems”