Friday, November 6, 2009

Paprika Potatoes & Escarole


A little while ago I was contacted by the nice people at Challenge Butter and asked to participate in their holiday recipe showdown. I was sent some very cool OXO products and some Spice Island spices and asked to make a side dish.

I few weeks later I received some of their mouth-watering butter. Mmm butter. I say that the way Homer Simpson says donuts. *drool*

The ole brain got churning (get it churning, butter......hello, is this thing on? Check, check. Ok nevermind). I’m really more of a dessert person I wanted to say, but hey, I can do a side dish.

I turned to my Mama, cause the woman can cook. I must confess, she can’t make a decent pie to save her life (and she admits it), but she can cook up some awesome Italian food. I wanted comfort food, nothing fancy, just delicious, wholesome, satisfying grub.

I was at her house a few weeks ago, and she was making a dish that she makes often for my Dad. Potatoes and Escarole. Diced potatoes, onions and garlic, cooked with leafy green escarole. The perfect side dish.

I added in a little spice, and turned it into Paprika Potatoes & Escarole. I used russets when I made this, and they really added a creamy texture to the dish, but any potato will do.

Paprika Potatoes with Escarole uto

Paprika Potatoes & Escarole
Printable recipe
1 large head escarole
4 – 6 medium potatoes (russets work well in this dish)
3 cloves garlic, crushed
1 small onion, chopped
4 tablespoon of Challenge butter
2 tablespoons olive oil
1 teaspoon paprika
Grated Parmesan cheese
Salt & pepper

Cut & cube the potatoes. You can peel them if you want to, I never do. Boil the potatoes until just fork tender (about 8 minutes). Don’t let them overcook.

While the potatoes cook, wash the escarole well and pat to dry. Roughly chop the escarole.

In a large pot, add the butter and the olive oil. Add the onion and let them cook for a few minutes until they are just tender. Add escarole and cook for 6 to 8 minutes, stirring frequently. I put the lid back on the pan for a few minutes so the escarole would wilt quicker. Add the garlic the last few minutes.

While that cooks, add the paprika to the potatoes and stir gently. Add the potatoes to the onion & escarole mixture. Stir to combine. Sprinkle a little more olive oil over the top if you think it needs it. At this point I turn up the heat a bit so the potatoes get nice and brown. Turn them a few times while they brown so every little potato piece gets nice and crunchy. Top with freshly grated Parmesan and salt and pepper to taste. Serve hot.

Paprika Potatoes with Escarole CU

Oh I almost forget, the nice people at Challenge are running a sweepstakes for a chance to win A Taste of the West. A 7-day/6-night trip for 4 people to the incredible Mountain Sky Guest Ranch in Montana's Paradise Vally, just North of Yellowstone National Park. So go ENTER to win!

Whadda ya waiting for....get to entering!


Nutmeg Nanny said...

This is something right up my alley! I'm a huge fan of escarole so I just know this is delicious...yum!

Robin said...

Sounds really good! How much paprika?

The Cutting Edge of Ordinary said...

Robin - thanks for catching that. I just fixed it!!

Bunny said...

Lisa your pictures are outstanding! And oh yes you can make a side dish it looks and sounds wonderful!

Cut `n Clean Greens said...

Love this! How simple, nutritious and perfectly easy! We're going to feature this on our Facebook page and link here so people can see your recipe and your great photography. If you wish, come LIKE us on Facebook for more recipes and tips on superfood greens like kale, chard, beet, mustard, turnip, collard, spinach, escarole, dandelion and other super healthy dark green leafies.

--Your friendly Southern California farmers at Cut `n Clean Greens