This meal brings back so many memories for me. I would stay at my Avo's house during the summer and she would fix us a boiled lunch, consisting of potatoes, eggs, and some kind of bitter greens - everyday. We would dress it simply with olive oil, vinegar, salt, and pepper.
Sometimes she would mix it up by adding or substituting carrots, turnips, or red beans. She would basically use whatever she had in her cabinets. The other day, my mom brought me over a fresh bundle of broccoli rabe (or "grelos" in Portuguese) I knew just what I had to make with it!
I made my favorite combination of potatoes, beans, grelos, and eggs. Instead of boiled potatoes, I used some leftover red potatoes we grilled the night before. This dish may seem plain and uninteresting, but it gives you the opportunity to get up close and personal with the true flavors of each ingredient.
I find it very interesting nowadays, to see peasant food has been brought back into current food trends. It's really all about eating simply, organic, and local. In this case organic and local meant right outside in my Avo's backyard.
Portuguese Peasant Supper
recipe by Maria S.
serves 4
8 yellow potatoes, peeled and cut horizontally to form circles a 1/2 in thick (or use any leftover over potatoes that are whole)
1 15oz can red kidney beans, drained
1 large bunch broccoli rabe, ends trimmed
4 boiled eggs
olive oil
vinegar (I used balsamic)
salt & pepper
Fill a tall pan with water. Boil potatoes in salted water until fork tender. About 10 to 15 minutes. Add broccoli rabe to the pot cook during the last 5 minutes. Drain and arrange on a serving platter.
Heat beans and small saucepan until heated through. Add to platter, along with sliced boiled eggs. Serve with oil and vinegar.
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