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Greek 'Taters and Greens 

4-6 Servings

For vinaigrette: (Prepare this first)

¼ cup lemon juice (Meyer lemon is best)

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh oregano

2 tablespoons finely chopped fresh rosemary

½ teaspoon red pepper flakes or 1½ teaspoons hot red pepper, seeded and finely diced

2 tablespoons apple juice

1 teaspoon salt

Freshly ground black pepper to taste

½ cup olive oil

 

Mix the vinaigrette well in a pint jar and set aside.

 

For potatoes:

10-12 small potatoes (red, Yukon gold or Yellow Finn), cut in 1-inch pieces

 

Steam potatoes in large pot 10-15 minutes, until only slightly firm.

 

1 large bunch of collards or kale, de-veined and coarsely chopped

2 cloves garlic, pressed or finely chopped

 

Put chopped greens and garlic on top of potatoes; steam 5-10 more minutes.

 

1 red bell or sweet pepper, seeded, roasted, skinned and coarsely chopped

 

During the last minute of cooking, add the roasted red pepper.

When potatoes are cooked and greens tender, turn vegetables out into the bowl and thoroughly mix the hot vegetables with the vinaigrette.

 

½ cup Cypress Grove goat cheese, feta (or other firm goat cheese), coarsely crumbled

¼ cup coarsely chopped toasted walnuts

 

Top potato mixture with goat cheese and nuts and serve immediately.

Harriet Hill

 

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