Winter Greens And Potatoes (vegetable Hash) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Mixed greens, *see note
2 medium: Potatoes, quartered and sliced
2 tbsp: Virgin olive oil,
1 small: Dried red chilies, seeds removed, torn into pieces
2 medium: 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,
Directions:
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
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
on Nov 09, 1997
Source from luhu.jp
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
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
Source from luhu.jp