Medley of Greens With Potatoes and Leeks
| 5-1/2 | lb. mixed bitter greens (Swiss chard, spinach, kale) | 1 | stick unsalted butter |
| 4 | large leeks, white and tender green, thinly sliced crosswise | 2 | garlic cloves, thinly sliced |
| 3 | pounds potatoes | 3 | cups chicken stock |
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Bring pot of water to boil & add salt. Cut greens into 1-inch pieces & wash thoroughly. Add greens & cover. As soon as the water returns to a boil; drain greens in a colander; pat dry. Preheat oven to 375 degrees. In a skillet, melt 4 Tbs. butter. Add leeks & garlic; cook over moderate heat until just beginning to brown. Add stock; bring to a boil. Season with salt & pepper; remove from heat. Peel & halve potatoes; slice them 1/4-inch thick. In bowl, toss potatoes with greens & leeks. Season to taste. Transfer mixture to a baking dish & press vegetables down firmly. Dot with remaining butter. Cover the pan tightly with foil; bake 1 hour. Uncover & bake until the potatoes are very tender, about 15 minutes. Serves 12.
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