Turnip Greens And Potatoes with Dressing

Categories: Tamwt03
Yield: 4 servings

1/3 c Extra-virgin olive oil
2 tb Sherry vinegar
Juice of 1/2 lemon
2 Garlic cloves; pureed with
-salt
1/2 ts Paprika
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb New or red waxy potatoes;
-scrubbed clean
1 tb Olive oil
1 lb Turnip green leaves; washed

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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken

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