Borage with potatoes and garlic
Borage, Aragon's best-loved vegetable, boiled with potatoes and dressed with olive oil and fried garlic. It is eaten as a first course or a light supper. Out of season frozen borage works well, and it is also made with clams.
- 55 minTime
- 32 minHands-on
- 4Portions
- 8 gprotein per portion
- 360kcal per portion
Ingredients for 4 portions
- 1 kgBorage
- 800 gPotato, in chunks
- to tasteSalt
- 5 tbspOlive oil
- 4 clovesGarlic, sliced
Method
- Clean the borage: discard any damaged leaves, scrape the stalks with a knife to remove the prickly hairs and strings, and cut them into 4 cm pieces. Roughly chop the tender leaves and wash everything well in plenty of water.
- Peel the potatoes and cut them into medium chunks.
- Bring plenty of salted water to the boil in a large pan. Add the borage and potatoes and cook for 20–25 minutes, until the potatoes are tender.
- Meanwhile, heat the oil in a small frying pan and gently fry the garlic slices over a low heat until just golden.
- Drain the vegetables well and transfer them to a serving dish. Pour over the oil and garlic and serve straight away.
