Tufts Greens with Potatoes and Garlic

[Guest guest]

@@@@@

Tufts Greens with Potatoes and Garlic

1-1/4 lbs. Yellow potatoes, such as Yukon Gold (3-4 medium), peeled

and cut into 2-inch chunks

1 lb. Fresh bitter greens, such as mustard greens, turnip greens,

kale, or collards (10-12 cups), stems trimmed, washed

3/4 cup low-sodium, fat-free chicken or vegetable broth, heated

2 teaspoons olive oil

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes

Salt and pepper to taste

 

 

 

 

Bring a large pot of lightly salted water to a boil. Put potatoes in

separate large saucepan. Cover with water. Add salt to taste and bring

to a boil. Reduce heat to medium-low, cover, and simmer until potatoes

are tender.

Meanwhile, drop greens into boiling water and stir. Cook greens

uncovered until tender, about 6-8 minutes. Drain, rinse with cold

water, and press out excess moisture. Chop greens coarsely.

When potatoes are tender, drain and return to saucepan. Off the heat,

mash with a potato masher. Gradually add hot broth, mashing until

creamy and smooth. Cover and keep warm.

Now, heat the oil in a nonstick skillet over low heat. Add garlic and

crushed red pepper; cook, stirring, until softened and fragrant, but

not colored, 30-60 seconds. Add greens, increase heat to medium and

cook, stirring until heated throughout. Add greens mixture to potato

mixture and stir gently to mix. Season with salt and pepper and serve.

 

 

Source: The Tufts University Health & Nutrition Letter

Formatted by Chupa Babi in MC: 11.06.06