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Mustard Greens with Potatoes and Tomatoes

Mustard Greens with Potatoes and Tomatoes is built on Potatoes, Mustard Greens Coarsely Chopped, Extra Virgin Olive Oil, Garlic, and Red Pepper Flakes. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1 bunch
• 2 tbsp
• 1
• 1/2 tsp
• 2

Method (preview)

1. 1

   Cover the potatoes with cold water, add salt to taste and bring to a boil.

2. 2

   Drain the potatoes then peel and chop them coarsely.

3. 3

   Simmer the greens in large pot of water until tender, then drain.

4. 4

   In a frying pan add the oil, garlic and pepper flakes.

5. 5

   Saut� for 1-2 minutes then add the greens, potatoes and tomatoes.

6. 6

   Cook over medium heat breaking up the potatoes with a fork and mashing them into the greens to make a rough hash.

7. 7

   Taste for salt and serve with olive oil drizzled over the top.

8. 8

   Both mustard greens and arugula have a hot spicy flavor, but if you find it too much, longer cooking times will substantially reduce the "heat" of these two vegetables.

9. 9

   Contributed to the FareShare Gazette by Chupa; 1 March 2007. www.fareshare.net

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0 0