Greens with Potatoes

As you can see, this cookbook is pretty straightforward with the titles...

On Saturday, I stopped by the Visalia farmers market and picked up some really beautiful beets, greens and all. So this was the recipe that jumped out at me. Of course, I modified it.

Greens with Potatoes
4 boiling or Yellow Finn potatoes, about 1 pound I used sweet potatoes cut into rounds
Salt
1 to 2 pounds greens, trimmed and coarsely chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 tsp red pepper flakes
2 tomatoes, if in season, peeled and diced. I used beets.

Cover potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 25 minutes. Drain, then peel and coarsley chop. I peeled and chopped the beets and sweet potatoes, coverd with olive oil and sea salt and roasted for 25 minutes.

Simmer the greens in a large skillet, until tender, then drain. You may need to do this in two batches. Return the skillet to the stove, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes. I folded in the beets and sweet potatoes here.

Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.


I thought it was absolutely fabulous. Plus, how gorgeous are the beets and sweet potatoes...I might just have to post this to the health blog. :) A great side dish. Doesn't keep too well as leftovers so just make enough for you to eat at one sitting. :)