Smashed Potatoes with Garlic and Basil
1 1/2 pounds small new red or fingerling potatoes, washed
1/4 cup extra virgin olive oil
2 teaspoons very finely minced garlic
2 tablespoons finely chopped basil
Salt and ground black pepper
Place potatoes in a large saucepan; cover with water. Bring to boil, cover, then simmer until a thin-bladed knife inserted into the potato can be removed with no resistance, 15 to 20 minutes.
Reserving 1/4 cup of the potato cooking liquid, drain potatoes and transfer them to a large shallow bowl. Slash potatoes several times with a paring knife; add oil, garlic, basil and reserved potato water, and a sprinkling of salt and pepper. Roughly crush potatoes with a fork. Adjust seasonings and serve immediately.
Quick-Braised Mustard Greens with Prosciutto and Garlic
2 quarts water
1 1/2 teaspoons salt
2 pounds mustard greens (stemmed, washed and coarsely chopped)
2 tablespoons oil
2 large garlic cloves
1/4 teaspoon hot red pepper flakes
2 ounces thinly sliced prosciutto, minced
1/2 to 3/4 cup low-sodium chicken broth
Bring 2 quarts of water to boil over high heat in a large Dutch oven or soup kettle. Add salt and the greens; stir until wilted. Cover and bring to a boil; reduce heat to medium and continue to cook until greens are just tender, about 7 minutes. Drain in a colander, rinse kettle with cold water to cool it down, and then fill it with cold water. Pour greens into the water to stop the cooking process. Gather a handful of greens and squeeze out the water until only steady droplets fall from them. Repeat with remaining wet greens. Cut each wad of greens into a medium dice.
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