Pumpkin Shoots (or Tips) with Potatoes and Peeled Tomatoes is a dish from southern poor cuisine, where nothing was wasted, but the best was extracted from every food. My mom is of Campanian origin and remembers eating them as a child and to pass on the tradition, she taught me to prepare them. Today I offer you her recipe.
If you want to know more about the shoots, their characteristics, and how to clean them, I recommend clicking here.

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 8-10 people
Cooking methods: Stovetop
Cuisine: Regional Italian

Ingredients

28 oz pumpkin (cleaned shoots or tips)
21 oz potatoes (cleaned)
32 oz peeled tomatoes
as needed olive oil
2 cloves garlic
as needed fine salt
2 glasses water

Preparation

In a pan, put the oil, garlic, and add the peeled tomatoes cut into pieces. Cook for about 5 minutes, lightly salt.
Wash, peel, and cut the potatoes into pieces.
Add the pumpkin shoots to the pan, cover and cook for a few minutes. This is to let them slightly wilt. You will see how much they reduce in cooking.
To find out more about the shoots and for more information on how to prepare and clean them, read the article you find here.
At this point, add the potatoes, pour one or two glasses of water, cover with a lid, and cook for one to one and a half hours. Adjust the salt, stir occasionally.
The shoots will be ready when they are tender.
Get ready to do the mop-up, you won’t leave even a drop.
And bon appétit!