Potatoes, veal create a fast, light spring supper
Posted on Wednesday, May 7, 2008
Fresh herbs, tiny new or creamer potatoes and sauteed veal make a light spring dinner. Romaine and radicchio cooked with garlic until they start to wilt lend flavor, color and crunch. Veal scallops take only a few minutes to cook. Boneless, skinless chicken breasts can be substituted, but will require more time because they are thicker.
Garlic Greens With Sauteed Veal 2 teaspoons olive oil 3 / 4 pound veal scallops OR boneless skinless chicken breasts (see note ) Salt and ground black pepper 4 garlic cloves, peeled, crushed 5 cups romaine and radicchio leaves Heat oil in a nonstick skillet over high heat. Brown veal 1 minute on each side. Sprinkle with salt and pepper and remove to a plate. Cover with an inverted plate to keep warm.
Add garlic and greens to skillet. Toss 2 minutes or until greens just start to wilt.
Add salt and pepper to taste, if needed. Serve over veal.
Makes 2 servings.
Note: If using chicken breasts, add a few minutes cooking time, depending on thickness of breasts. Parsleyed New Potatoes 3 / 4 pound new or creamer potatoes, scrubbed 2 teaspoons olive oil 1 / 2 cup chopped fresh parsley Salt and ground black pepper Place potatoes in a microwavesafe bowl; microwave on high (100 percent power ) 5 minutes. Add olive oil, fresh parsley and salt and ground pepper, to taste. Toss well and serve.
Makes 2 servings.
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