Crispy Twice-Cooked New Potatoes With Mixed Sauteed Greens

Recipe Ingredients

5 teaspoons	25ml	Fine-fleshed boiling potatoes - (to 6) (medium)
		= (such as Yukon Gold, Yellow Finn, or
		White Rose)
		Salt - to taste, plus
3/4 teaspoon	3.8ml	Salt
4 tablespoons	60ml	Rosemary-Infused Olive Oil - (see recipe)
		= (or olive oil)
4 tablespoons	60ml	Butter
1/2		Yellow onion - chopped
1		Garlic clove - chopped
2 tablespoons	30ml	Minced fresh chives
2 tablespoons	30ml	Minced fresh parsley
4 cups	584g / 20oz	Assorted sturdy young greens - coarsely chopped
		= (such as kale, red and green chard,
		Beet tops, escarole, and spinach, in any
		Combination)
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

Peel the potatoes (or leave unpeeled, if you prefer) and cut them into 1-inch cubes. Place the potatoes in a saucepan with water to cover and add salt to taste. Bring to a boll and cook, uncovered, until tender and easily pierced with the tip of a knife, about 20 minutes. Drain and set aside. (This step can be done well in advance of the second cooking.)

For the second cooking, combine 3 tablespoons of the oil and 3 tablespoons of the butter in a large skillet and place over medium heat. When they begin to foam, add the onion and garlic and saute until translucent, 3 or 4 minutes. Add the potatoes and sprinkle them with 1/2 teaspoon of the salt. Cook until they are crisp and golden on one side, 7 or 8 minutes.

Turn the potatoes with a spatula and fry until golden, 6 or 7 minutes longer. Sprinkle them with the chives and parsley.

To saute the greens, put the remaining 1 tablespoon each butter and olive oil in a large skillet over low heat. When the butter and oil begin to foam, add the greens, cover, and cook for 1 to 2 minutes. Uncover and stir the greens. They should be wilted but still retain their bright color. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.

Spoon the potatoes onto a warmed serving plate and arrange the greens alongside. Serve at once.

This recipe yields 4 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.