Name: Winter Greens and Potatoes
Yield: Makes 2 to 4 servings
Cuisine: Italian
Ingredients: salt; 1 pound mixed greens (see note), approximately; 2 tablespoons virgin olive oil; 2 medium-sized potatoes, scrubbed, quartered, and thinly sliced; 1 or 2 small dried red chilies, seeds removed, torn into pieces, or ¼ teaspoon red pepper flakes; 2 medium-sized fresh or canned tomatoes, chopped; 2 garlic cloves; freshly ground pepper; freshly grated or sliced hard cheese such as Parmesan, Asiago or Romano; extra-virgin olive oil, to finish the dish

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This dish was taught to me by my Roman neighbor, Rosana Migliarino. It proved to be a comforting and nourishing dish, exactly the thing to eat when it’s chilly and damp, which Roman winters are. It makes a good one-dish supper and meets the urge that some people have during the winter to eat greens, particularly the strong, peppery or bitter type.

Here the greens are softened by the potato and brightened with a little tomato, chili, and garlic. The vegetables are we