Crafts and Life

(serves 4 as a side dish, 2 as an entree)
2 medium potatoes, scrubbed and peeled
Slice potatoes cross-wise into thin slices. Toss with olive oil to prevent browning. Then sprinkle with sea salt and ground black or white pepper.
Pre-heat oven to 350F/180C.
Olive oil
1 large head of Chinese mustard greens, washed well (instructions)
(or 2 lbs. of any bitter green: radicchio, endive, dandelions, etc.)
4-6 cloves of garlic, sliced
1 cup chicken or vegetable broth
Sea salt, to taste
Ground black pepper, or white pepper
After washing greens well, separate thick stems from leaves. Slice stems in julienne. Cut leaves lengthwise, then finely shred — you should have 8-10 cups of leaves. Place stems, then leaves in large (10-12 cup) oven-safe casserole. Add garlic, broth, 2 TBL. of olive oil and seasoning to taste. Layer potatoes over greens in overlapping rings. You may have to press to fit the potatoes atop the greens; but as they cook, the greens will wilt. (Alternatively, place the leaves in a large colander and pour boiling water over until the greens are just wilted, then layer over stems and proceed as above.)
Place in pre-heated oven and bake for 45 minutes to an hour. If potatoes start to brown too quickly, lightly cover with foil (do not seal or potatoes will steam and not stay crisp).
Although this dish was devised to accompany the seafood stew, its flavors will also accentuate any rich stew — meat or vegetarian, as well as roasted chicken, game fowl, or pork.
Originally found on http://www.threetastes.com/blog/blog_files/tian_potato_mgreens.php

Labels: veggies