Turnip Greens And Potatoes With Dressing

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
2 tablespoons	30ml	Sherry vinegar
		Juice of 1/2 lemon
2		Garlic cloves - pureed with salt
1/2 teaspoon	2.5ml	Paprika
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	New or red waxy potatoes - scrubbed clean
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Turnip green leaves - washed

Recipe Instructions

In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.

Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.

Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.

Serve warm or room temperature.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B39 broadcast 09-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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