Spicy, nutty, creamy greens and potatoes
From Lori, Yorkville CSA
Be creative when spicing this dish—add a little bit of everything and keep tasting until you are satisfied.
Ingredients
- 3 TBS butter and/or olive oil
- 3 small potatoes about 12 oz, boiled just until fork-tender; peeled and cut into chunks
- 1 TBS chopped garlic or garlic scape
- 1 small onion chopped
- 1 cup vegetable stock or water
- 6 cups 2 bunches mixed cooking greens, any variety
- 2 TBS toasted chopped nuts—blanched almonds pecans, peanuts, or any other nuts; pine nuts are best, but tend to be expensive. Sunflower seeds are good, too.
- ¼ cup sour cream
- ¼ cup grated cheese
- Salt and spices to taste
Instructions
- Heat 1 tablespoon butter/oil in a large, heavy frying pan. Add the potatoes and toss until they begin to brown slightly; remove and set aside.
- Add the rest of the oil or butter to the pan, then add the garlic and onion and sauté until soft. Pour the vegetable stock into the pan, then add the greens and stir.
- Toss until totally wilted, then simmer, uncovered, until the liquid is absorbed or evaporated.
- Add the nuts and toss again. Fold in the sour cream and cheese and stir until combined. Fold in the cooked potatoes. Add salt and your favorite spices to taste.