Side Pannel
Winter Greens and Potatoes (Vegetable Hash)
Winter Greens and Potatoes (Vegetable Hash)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Vegetables
Ingredients List
- 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
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.
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.
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