Monday, May 7, 2012

Potatoes with Leek greens

Leeks and potatoes have been married for a long time like in a leek and potato soup. But the dark green parts of the leeks are never a part of the marriage. Most people discard them in favor of their lighter counterparts. But these greens have a lot of flavor and despite their tough leathery look, they are indeed quite soft and totally edible.

The potatoes are cut into matchsticks or julienne and the leeks greens are sliced finely. As you can see, I have one or two pieces which were not sliced finely, thanks to the knife not being as sharp as it should have been, but that does not really change the taste of the dish, as long as the majority of them are the same size. Finely minced garlic and a bit of jalapeno pepper for a fragrant kick, brings out the best in the leek greens.


Stir fried potatoes with leek greens

3 cups finely sliced leek greens
2 medium Yukon gold potatoes, peeled and cut into matchsticks (about 2 1/2 cups)
2 cloves of garlic, finely minced
1 teaspoon finely minced jalapeno pepper
1/2 teaspoon kosher salt
1 tablespoon canola oil

  1. Heat a 12 inch heavy bottomed non-stick skillet with canola oil. Add the minced garlic and jalapeno pepper and sauté for 1 minute till the garlic is light brown. Add the potato matchsticks and continue to cook over medium high heat till the potatoes also start to pick up some color. At this point add the leek greens and salt and cook over medium high heat till the leeks are completely wilted and the potatoes are soft.
  2. Serve as a side with a roasted meat or with a pita and a lentil curry.
Serves 2 to 3

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