My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked
potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.
Not exact matches
The tender
potatoes are then
tossed with the sauce and scattered with juicy
chunks of mango, flaked almonds and raisins.
Cut
potatoes and onion into even sized
chunks or slices,
toss with minced garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
Also, if you want to skip the food processor you can pile the cooked sweet
potato chunks into a casserole dish (
toss them cinnamon, brown sugar, salt and melted butter first) and top with the marshmallows and streusel.
Grilled sweet
potato chunks get
tossed with a grilled red onion & jalapeno dressing, making this the perfect side dish to any cookout this year.
Take
chunks of chicken and
potatoes,
toss them in olive oil and seasonings, then bake to perfection.
Sprinkle seasoning mixture evenly over
potatoes, while very gently
tossing them, taking care not to break up
chunks.
i fried off baby carrots, baby corn and mangetout in a little butter and olive oil for a few minutes, then added some leftover
potatoes cut in
chunks, added a little seasoning took off the heat and
tossed in the dressing.
6 lg (ideally new)
potatoes 1 tin of solid white tuna, well - drained, pulled into
chunks (important to buy the best you can afford or cook fresh tuna) 6 large hard - cooked eggs (cut in
chunks) 3 lg tomatoes (skinned and sliced * see note) 1 bunch asparagus cooked till just barely done — still a little crunchy (Drain and
toss in ice water to stop the cooking.