| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Casseroles, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Mixed greens; *see note |
| 2 | md | Potatoes; quartered and sliced |
| 2 | tb | Virgin olive oil |
| 1 | sm | Dried red chilies; seeds removed, torn into pieces |
| 2 | md | Sized fresh or canned tomatoes, chopped |
| 2 | Garlic cloves; minced | |
| Freshly grated or sliced hard cheese, parm asiago, romano | ||
| Extra-virgin olive oil; to finish the dish | ||
| Freshly ground pepper | ||
| Salt |
INSTRUCTIONS
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 <[email protected]> Posted to recipelu-digest Volume 01 Number 226 by RecipeLu <[email protected]> on Nov 09, 1997
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