| 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
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