Monday, April 11, 2011

Greens with Potatoes

4 yellow potatoes (about 1 lb) scrubbed
1-2 lbs greens, trimmed and coarsley chopped
2 TBSP olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 TSP red pepper flakes (a couple shakes)
2 tomatoes (if in season), peeled and diced

1. Cover potatoes with cold, salted water and bring to a boil. Boil until tender, about 25 minutes. Drain, cool, peel and coarsley chop.
2. Simmer the greens in a large skillet until tender, then drain.
3. Return the skilleet to the stove, add oil and heat with garlic and red pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes (if using). Cook over medium heat, breaking up the potatoes with a fork and mashing them into greens to make a kind of hash. Taste for salt and serve with olive oil drizzeled over the top.

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