I'm going in reverse order from tour, this one
is from the last day in San Diego, June 18th!
The event was put on by BikeSD at Third Space
in University Heights.
You missed it!
3 lbs. potatoes
1 head mustard greens, chopped
1 tsp. garlic powder
1/4 C. prepared horseradish
1 Tbsp. dijon mustard
1-2 Tbsp. cider or white vinegar (or to taste)
1/2 C. smashed green olives (garlic stuffed is even better)
1/4 C. olive oil
salt and pepper to taste
potato water (see recipe)
Chop potatoes and boil until mostly cooked, then add mustard greens
and continue cooking for 1-2 minutes. Drain most of the water off,
reserving 1/2 to 1 C. of the potato liquid (as needed for desired wetness).
Add oil and salt to taste to the potatoes, water and mustard greens and mash and smash away.
Add the other ingredients and stir in. Adjust flavors to taste.
There are a lot of other sharp things you could add to make
this even more noticeable.
Dastardly pungent wetness I provide the words you need to hear in a recipe.
Here's an ugly photo of it:
1 comment:
I made this tonight, it's so good! Thanks for the great recipe, it's a keeper.
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