Recipe Archives->Vegetables->Greens Potatoes

WINTER GREENS AND POTATOES (VEGETABLE HASH)

1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil 
1 or 2 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

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.

Printable version: greens-potatoes.txt.