OR YOU COULD HAVE MASHED POTATOES AND A SALAD:

RUSTIC TWO-POTATO AND GREENS "PIZZA" (Lynne Rossetto Kasper, The Splendid Table, MPR)

Generously serves 2 as a main dish; 4 as a side dish

Olive oil for cookie sheet
2 large cloves garlic, chopped fine
3 large chard leaves, trimmed of stalks and chopped
or 2 generous handfuls baby greens or baby spinach
2 medium redskin potatoes, sliced 1/16 to 1/8 inch thick
1 small yam, sliced 1/16 to 1/8 inch thick
1 medium red onion, sliced thin
2-1/2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
Generous pinch hot red pepper flakes
Shredded zest of 2 medium oranges
1/3 cup pitted Kalamata olives
Salt and freshly ground black pepper
2 ounces Asiago cheese, shredded

1. Preheat oven to 500 degrees F. Generously oil a large cookie sheet. In a
big bowl toss together all ingredients except cheese, seasoning to taste
with salt and pepper.

2. Spread potato mixture over cookie sheet. Bake 20-25 minutes, or until
greens are crisp and potatoes tender when pierced with a knife. Sprinkle
with cheese and bake one more minute.

3. Serve hot, scooping potatoes and greens from the pan with a spatula. The
"pizza" can be reheated.

Posted by Stephen Judd at January 18, 2003 6:50 AM