Mustard Greens With Potatoes and Tomatoes - xp

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Mustard Greens With Potatoes and Tomatoes

1 lb of potatoes

1 bunch of mustard greens, trimmed and coarsely chopped

2 tblspns extra virgin olive oil

1 large clove of garlic, thinly sliced

1/2 tspn red pepper flakes

2 tomatoes, peeled and sliced (optional)

 

 

 

 

Cover the potatoes with cold water, add salt to taste and bring to a

boil. Drain the potatoes then peel and chop them coarsely. Simmer the

greens in large pot of water until tender, then drain. In a frying pan

add the oil, garlic, and pepper flakes. Sauté for 1-2 minutes then add

the greens, potatoes, and tomatoes. Cook over medium heat breaking up

the potatoes with a fork and mashing them into the greens to make a

rough hash. Taste for salt and serve with olive oil drizzled over the

top.

 

Source: Planet Organic

Formatted by Chupa Babi in MC: 10.31.06

 

Both mustard greens and arugula have a hot spicy flavor, but if you

find it too much, longer cooking times will substantially reduce

the “heat” of these two vegetables.

 

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