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Italian Greens With Potato, Garlic & Rosemary

Italian Greens With Potato, Garlic & Rosemary is an italian recipe made with Greens, Yukon Gold Potato Unskinned, Salt, Extra Virgin Olive Oil, and Fresh Rosemary. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1
• Salt
• 2 tbsp
• 1 3/4 oz
• 1 tsp
• 1/2 tsp
• Pinch Red Pepper
• Freshly Ground Black Pepper
• Pickled Green Peppers

Method (preview)

1. 1

   Bring a large saucepan of water to a rapid boil.

2. 2

   Meanwhile, strip greens and discard stems and tough parts.

3. 3

   Wash leaves in several changes of water.

4. 4

   If using broccoli rabe, cut into 1-inch chunks to make about 10 cups.

5. 5

   Add salt to the water, add greens and potato and cook until both are tender, about 10 minutes.

6. 6

   Drain in a colander; press on the greens to express moisture.

7. 7

   When potato is cool enough to handle, peel and crush with the back of a fork, lubricating with 1 teaspoon olive oil.

8. 8

   Finely chop greens or crush broccoli rabe with the back of a fork.

9. 9

   Heat remaining olive oil and pancetta in an 8-inch nonstick skillet, and cook very gently, until pancetta melts or at least becomes softened.

10. 10

    Add rosemary, garlic, red pepper, greens and potato, and cook over medium-high heat, turning contents often with a spatula, about five minutes.

11. 11

    Season with salt and black pepper.

12. 12

    Serve hot with a sprinkling of coarse salt and freshly ground pepper on top.

13. 13

    Pass a dish of pickled peppers.