Monday, September 26, 2011


serves 2 hungry people as a main and 4-6 as a side

1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper

In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.

While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.

In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.

Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.

bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009

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