* Exported from MasterCook *
Smashed Potato Salad with Escarole
Recipe By :Food Matters Cookbook by Mark Bittman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 large potatoes -- (about 1 pound), baking or all-purpose, peeled and cut into quarters
Salt
1 pound escarole -- or other greens (see the headnote), thick stems chopped
1/4 cup olive oil -- to 1/2
Grated zest and juice of 1 lemon
Black pepper
1. Put the potatoes in a large, deep pot and cover them with cold water.
Add a large pinch of salt and bring to a boil. Cook until soft but not
falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain.
Add the escarole to the water and cook until it wilts, a minute or 2.
Rinse under cold water. Drain well, then chop.
2. Roughly crush the drained potatoes in a bowl with a fork or potato
masher, leaving lots of lumps; add 1/4 cup oil and the lemon zest and
juice. Mash in the escarole, adding more oil and sprinkling with salt and
pepper as needed. Serve immediately (or cover and refrigerate for up to 12
hours; bring to room temperature before serving).
Makes: 4 servings
Time: About 45 minutes
VARIATIONS:
Potato and Escarole Salad with Parmesan and Frizzled Meat. While the
potatoes are cooking, put 1 tablespoon of the oil in a medium skillet over
medium-high heat. When it's hot, add 4 ounces chopped prosciutto,
pancetta, or bacon, or crumbled sausage and cook until the pieces are
crisp and brown, 3 to 8 minutes. Remove from the heat, add the remaining
dressing ingredients, stir well, and transfer to a bowl. Add the potatoes
and escarole. Garnish with 1/4 cup grated Parmesan before serving.
Potato and Escarole Salad with Hard-Boiled Eggs. Add 1 or 2 chopped
hard-boiled eggs to the salad along with the escarole in Step 2.
In this dish, ultimate comfort food meets veggies, and they get along
pretty well. Mashed potatoes are classically very buttery, but this
version doesn't suffer at all in the absence of milk or butter. The olive
oil flavors the potatoes nicely, and although you don't want to over-smash
the potatoes in this dish, I was able to achieve a really creamy
consistency, dairy-free. The greens add color and make the salad a little
lighter, while the lemon offers a bright, springy, and zesty touch. The
citrus is lovely but quite pervasive, so I would start with half a lemon's
worth of juice and add more to taste. I tossed in some salt and lots of
extra black pepper at the end, which helped cut the lemon if you find it's
too strong. For those who like spice, try sprinkling red pepper flakes or
cayenne on top.
The key to success here is to be generous with the olive oil, whose flavor
takes mere potato and greens—whether escarole or any other strong-flavored
green like radicchio, dandelion, endive, or chicory—from humble to
sublime. This is perfect picnic food, with or without meat, cheese, or
eggs (see the variations).
Source:
"Mark Bittman web site"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 190 Calories; 14g Fat (62.0%
calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 802 0
