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Author Notes: This is the perfect side dish to a weeknight roast chicken or grilled steak - the slight bitterness of the greens is offset by the creamy, almost sweetness of the fingerling potatoes and bright lemon zest finished off with a little heat from the chili flake. You can substitute kale, spinach or chard in place of the dandelion greens in this recipe - just use whatever leafy greens you have on hand. This is a REALLY fabulous way to get your non-leafy-green-eating-kids (and husbands) to eat lots of greens (Thanks to the uber friendly and crispy fingerling potatoes that nobody can deny!). - Sarah Simms Hendrix
Serves 4 as a side dish
- 2 bunches Dandelion Greens
- 15-20 Small Fingerling Potatoes
- 2 Shallots
- 1/2 Lemon + Zest
- Red Chili Flake, to taste
- Kosher Salt, to taste
- Cracked Pepper, to taste
- Grapeseed Oil (or chicken or duck fat), as needed
- Preheat oven to 400. Cut fingerlings into halves and quarters (depending on size) and toss in a bit of grapeseed oil. Spread in an even layer on a parchment-lined sheet tray and sprinkle generously with salt and pepper. Roast about 30 minutes or until golden brown and crispy.
- When the potatoes are about 5 minutes from being done, start the greens. Heat a sauté pan and add a tbsp of oil. Add the shallot to the oil while it is heating to infuse the shallot flavor. Once hot, add the greens, sauté for 3-5 minutes until wilted and no moisture is left. Deglaze the pan with squeeze of lemon juice.Taste and adjust seasoning (salt and pepper) as needed.
- Toss the Sautéed greens with the crispy fingerling potatoes. Add chili flakes and fresh lemon zest. Serve Immediately.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens