Friday, May 25, 2012
The types of greens or potatoes you use in Roman Hash are up to you; you can even choose to fry the potatoes in bacon fat, or skip the cheese at the end. If you use both very hearty greens (such as collards) and very delicate greens (such as arugula), chop them into separate bowls, and add the heartier greens to the pan first.
Serves 4 as a light meal or a substantial side dish.
⅓ cup olive oil
4 medium potatoes, boiled
3 medium tomatoes, or comparable quantity of canned whole tomatoes, diced (not canned diced tomatoes): about a pound
6+ cloves of garlic, pressed or finely minced
7+ cups of washed, loosely packed, chopped cooking greens (e.g. collards, kale, mustard greens, dandelion greens, arugula, chard)
½ tsp salt, or to taste
¼ tsp freshly ground pepper, to taste
Pecorino Romano or your favorite hard grating cheese, to taste (optional)
Large (14-inch or larger) nonstick skillet (an iron skillet is preferable)
Large pot with a lid
Cutting board and knife
Garlic press (preferable but not required)
Fine grater for cheese (if using)
Slice the boiled potatoes into half-inch thick rounds. Put the skillet on a medium-high flame and add the olive oil. When the oil is hot, add the potato slices in a single layer. Allow the potatoes to cook, undisturbed, for several minutes until they are lightly browned. Salt and pepper, and turn and redistribute the potatoes as needed to brown and heat the slices.
Add the tomatoes and garlic and stir, allowing the potato slices to break up. Cook for a few minutes, salt and pepper some more, then add the greens, stirring in a large handful at a time and allowing them to wilt slightly to make room for more. Continue to cook and stir until the greens are completely wilted and the dish is not too soupy. Taste for salt and pepper. Serve with a grating of hard cheese, if desired.