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Greek   -   Sweet Potato Skordalia With Smothered Greens   adapted from global vegetarian

  • 2 Large Sweet Potato -- or white potatoes
  • 6 Cloves Garlic -- chopped
  • 3 Tablespoons Olive Oil
  • 2 Teaspoons Red Wine Vinegar
  • 2 Teaspoons Lemon Juice
  • Salt -- to taste
  • 1/8 Teaspoon Cayenne
  • 6 Cups Spinach
  • 1/4 Cup Water
  • 8 Leaves Arugula
Directions place potatoes in enough boiling water to cover. simmer 20 minutes. Drain and reserve 1/4 cup cooking liquid. in food processor, process garlic, potatoes, red wine vinegar, oil, potato cooking liquid, lemon juice and seasonings. process until smooth. keep warm. in a large pan, place greens and water. steam greens for 5 minutes until greens are wilted. put greens on serving plate and place skordalia over top.
Serves 4
Time to Make 0:00

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