POTATO GREENS RECIPES

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TURNIP GREENS AND POTATOES WITH DRESSING RECIPE | FOOD NETWORK



Turnip Greens and Potatoes with Dressing Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup extra virgin olive oil
2 tablespoons sherry vinegar
Juice of 1/2 lemon
2 cloves garlic, pureed with salt
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 pound new or red waxy potatoes, scrubbed clean
1 tablespoon olive oil
1 pound turnip green leaves, washed

Steps:

  • In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside. 
  • Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly. 
  • Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat. 
  • Serve warm or room temperature.

POTATO AND COLLARD GREEN HASH RECIPE - NYT COOKING



Potato and Collard Green Hash Recipe - NYT Cooking image

Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.

Provided by Martha Rose Shulman

Total Time 2 hours

Yield Serves four to six

Number Of Ingredients 7

1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
3 tablespoons extra virgin olive oil
1 onion, sliced very thin in half-moons
2 to 4 garlic cloves, green shoots removed, sliced thin
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3/4 pound yellow-fleshed potatoes, such as Yukon gold

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
  • Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
  • While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
  • Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.

Nutrition Facts : @context http//schema.org, Calories 115, UnsaturatedFatContent 6 grams, CarbohydrateContent 13 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 215 milligrams, SugarContent 1 gram

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