Potatoes and greens
Click here to view a large-size version of this picture.
It’s not very photogenic, is it? It’s delicious though.
This is a variation on a seasonal favorite, pictured here. That pic shows lamb’s quarters.
Here, beet greens, upland cress and heirloom potatoes (Russian Banana, Purple Peruvian, “Peanut” Potatoes) were cooked separately, then pan-fried in olive oil with chopped shallots and rocambole garlic. Diced heirloom tomatoes were stirred in towards the end. Salt, pepper, followed by a drizzle of extra-virgin olive oil. Add a couple of poached eggs and you’ve got dinner. The curly “russet”-colored things are some chopped baby red curly leaf lettuce.
1 head beet greens, trimmed and cleaned
1 bunch upland cress, trimmed and cleaned
1 lb. mixed heirloom potatoes, peeled and cut into chunks
heirloom tomatoes, diced
rocambole garlic, peeled and thinly sliced
2 shallots, chopped
salt, to taste
freshly milled black pepper, to taste
Cook potatoes and greens separately in salted boiling water until tender. When done, drain and coarsely chop. In the case of the greens, be sure to squeeze out as much water as possible. Set aside.
Heat some olive oil in a large skillet. Add chopped garlic and shallots. Stir. Once the garlic takes on a little color, add the potatoes and greens. Mash the potatoes with the back of a wooden spoon. Cook for about three to four minutes. Check for salt, although you shouldn’t really need too much. Remove from heat. Stir in diced tomatoes. Taste for salt, then serve immediately. Drizzle some extra-virgin olive oil atop each serving.
When you make this, be sure to taste for salt at each step.
Time: 30 minutes, including prep.