Saturday, November 10, 2012
Winter Greens Hash with Turnips & Basil Chive Aioli
One Year Ago Today Peanut Butter Chocolate Chunk Cookies
Collard greens, kale, turnips and yukon gold potatoes cooked until crispy and golden brown and drizzled with basil and chive aioli.
Basil Chive Aioli
1/4 cup fresh basil leaves
3 tbl roughly chopped chives
3 tbl vegan mayonnaise
1 tbl water
1 garlic clove, smashed
salt and pepper
Combine all of the ingredients in a blender and process until smooth. Taste and season. Chill until ready to serve.
Winter Greens Hash
2 medium sized yukon gold potatoes, skin on, medium dice
2 tbl extra virgin olive oil
1 red onion, thinly sliced
1 turnip, peeled, small dice
1 green bell pepper, medium dice
1 serrano chile, seeds and inner membrane removed, roughly chopped
1/4 tsp red pepper flakes
salt and pepper
1 head kale, stems removed, roughly chopped
1 head collard greens, stems removed, roughly chopped
Boil the potatoes until tender. Drain and set aside.
Saute the onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add the kale. Once wilted, add the collards and season again with salt and pepper.
Once the greens have cooked down, add the potatoes and mash into a thick potato cake the size of your saute pan.
Cook over medium-high until golden brown on the bottom. Place a large plate on top of the pan and quickly flip the potato cake onto the plate so the crispy side is up. Slide the cake back into the pan to crisp up the bottom. Cook 5-7 minutes more and serve with basil chive aioli.