Spanish cuisine · Vegetable Dishes

Borage with Potatoes

Borage stalks simmered with floury potatoes until tender, finished with garlic oil and paprika.

Ingredients · for 4 servings

• 1 kg borage (or chard as a substitute)
• 600 g floury potatoes
• 5 cloves garlic
• 1 tsp paprika (sweet)
• 6 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 lemon
• Salt, pepper

Instructions

1. Pick the leaves off the borage, peel the prickly strings from the stalks with a small knife, cut into 5 cm pieces and place in lemon water.
2. Peel the potatoes and break into 3 cm chunks so they release starch later and lightly bind the broth.
3. Bring plenty of salted water to a boil, add the borage stalks and boil uncovered at a rolling boil for 20 min so they keep their green color.
4. Add the potatoes and cook another 15–18 min until they mash easily with a fork; drain everything, reserving 150 ml of the cooking water.
5. Warm the olive oil in a pan, let the sliced garlic turn golden over low heat for 2 min, remove the pan from the heat and stir in the paprika and vinegar so the paprika doesn't burn.
6. Combine the vegetables and potatoes with the cooking water in a bowl, pour the fragrant garlic oil over them, season with salt and pepper, and serve lukewarm.