| 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 <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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