Periodically I am asked for recipes. Frequently this causes a certain amount of apprehension for me because I mostly don't follow recipes and I rarely measure. However when pressed to the wall I will whip up the desired dish and attempt to approximate the amounts so that whoever is asking can make it in their own kitchen. When I do hand out the recipe it is always with the disclaimer that it doesn't come with a guarantee of success. That being said, here is my recipe for a family favorite. This makes for good "Friday Food" for those of you who are Catholic and observe the no meat on Friday restriction. The fennel gives the taste and idea that there is sausage in the dish without there actually being any meat in it.
'Taters 'n Greens
2 cups greens (I use swiss chard, beet greens, or spinach. The greens have to be mild or they will overwhelm the taste of the dish)
4 med. potatoes cut into 1-inch cubes (we cook potatoes skin and all because under the skin is where all the nutrients are but you can peel them if you prefer)
1/4 cup chopped onion
1 clove garlic, minced
1/2 tsp fennel seeds, lightly crushed (some stores have ground fennel if you have a problem with seeds)
1/4 cup plain low fat yogurt (may substitute sour cream)
3 to 4 tbl milk, warm
1 tbl butter (again, you may substitute margarine)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Wash greens. Drain but do not pat dry; leave som water clinging to leaves. Remove stems; thinly slice. Set aside.
Place potatoes and 1 inch of water in medium saucepan; bring to a boil over high heart. Reduce heat to medium-low. Simmer, covered, 10-12 minutes or until potatoes are fork-tender. Drain; set aside.
Coat small skillet with cooking spray. Add onion, garlic and fennel; cook and stir over medium heat about 5 minutes or until onion is softened. Add greens; cook 5 to 7 minutes or until greens are wilted and tender.
Mash potatoes; beat in yogurt, milk, butter, salt, and pepper. Stir in greens mixture.
Serve immediately. Makes 6 servings.