Warm Potato Salad With Wilted Dandelion Greens |
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1/2 lb. dandelion greens, picked over, washed, and dried 1 1/2 lbs. red skinned potatoes 1/3 cup extra virgin olive oil 3 garlic cloves, pressed or minced Salt and freshly ground pepper 1/4 cup fresh lemon juice Generous 1/4 cup pitted and sliced Kalamata olives |
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Remove dandelion leaves from midribs and tear or chop leaves into large, bite-sized pieces. Cut midribs into pieces about 3/4" long. Scrub potatoes. If they are less than 2" in diameter, slice them 1/8" thick. Halve larger ones lengthwise and slice 1/8" thick. Place potatoes in pot, cover with water, salt lightly. Bring to a boil. Cook 10-12 minutes, or until crisp tender. Drain and cover to keep warm. Mix olive oil, lemon zest, and garlic in a small bowl with a fork. Season with salt and pepper. Blend well. Pour about 2 tablespoons of the oil mixture, including some bits of garlic, into a sauté pan. Heat over medium heat and add midrib pieces. Cook and stir for 4 minutes.Add leaves and stir for a minute longer. Season with salt and pepper. Midribs should be cooked, but still crisp. Leaves should be barely wilted. Transfer greens to a bowl and cover with hot potatoes. Add lemon juice to remaining oil mixture. Stir well and pour over hot vegetables. Add olives and toss well. Taste for seasoning, and add more salt, pepper, oil, or lemon juice, if necessary. Toss well before serving. |
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