Greens Recipes

I learned to like greens with the help of Paula Wolfort and her cookbook "Mediterranean Grains & Greens" great recipes like:

• Sauteed tuscan kale with garlicky white beans (Italy)
• Mustard greens with black-eyed peas and rice (Turkey)
• Greens and Barley with pan-fried Prosciutto (Italy) uses 3 packed quarts of mixed greens!

one that I've made several times (often with collards instead of turnip tops) is Young Turnip Shoots and Tops with Potatoes and Spanish Paprika which I just call "greens with spanish paprika sauce"

• 2 lbs turnip greens or young broccoli rabe hey, I learned what broccoli rabe is just this month! here's where I've been using collards
• 2 boiling potatoes such as Yukon Gold I've used fingerlings with great success as well

• 3-1/2 tablespoons extra-virgin olive oil EVOO for the RR fans
• 2 cloves garlic, peeled and thickly sliced
• 1-1/4 teaspoons sweet pimenton this caused me grief. it's basically Paprika, which I think is sometimes called hungarian paprika. there's a spicy paprika which is less common, so if it doesn't specify sweet vs spicy you're probably fine
• 1 teaspoon red wine vinegar or more to taste
• salt
• fresh ground pepper
• pinch of sugar (optional) I always leave out sugar

1. Wash the greens and discard any yellow or wilted leaves. Cut away any tough stems and slice tender shoots. Peel the potatoes (I actually don't with yukons or fingerlings) and cut into 1.5 inch dice.
2. in a deep pot bring plenty of water to a boil place an inset over the pot, put in the potatoes and greens, cover and steam for about 15 minutes. (Alternativel, you can boil the potatoes and greens in a large amount of salted water until both ar tender
3. make the "ajada" sauce. In a small skillet over low heat warm the olive oil and fry the slices of garlic until golden; then discard them. ( Warm is key, I've burnt my garlic and had to start over several times) stir in the pimenton (paprika) and heat (gently!) stirring to make a smooth oily sauce. add enough vinegar, salt, and pepper, and sugar if desired, and remove from heat to avoid boiling.
4. immediately drain the greens and potatoes adn pour half the sauce over them. Let sit 10 minutes, then drizzle with the remaining sauce and serve at once.

Enjoy!