Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 Sauteed Greens with Potatoes and Rosemary 1 tbsp. olive oil 2 cloves garlic, minced 1/2 tsp. rosemary, minced 2 medium potatoes(3/4 lb) cubed and steamed 2 cups chopped mustard greens freshly grated Parmesan cheese In a well-seasoned cast-iron skillet, heat oil over medium heat. Add garlic, rosemary, potatoes, and greensand toss well to combine. Saute until greens wilt, 4 minutes. Then smash the mixture down to a pancake shape with a spatula. Continue to cook for another 3-4 minutes, then sprinkle with Parmesan and serve hot as an accompaniment to grilled meats. You can also serve the saute with corn bread and a bowl of bean soup. Serves 4. ________________ Connect with friends from any web browser - no download required. Try the new Canada Messenger for the Web BETA at http://ca.messenger./webmessengerpromo.php Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 Sauteed Greens with Potatoes and Rosemary & nbsp; Do you think I could substitute the mustard greens with kale? & nbsp; Kelly, FL Quote Link to comment Share on other sites More sharing options...
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