Serves a Crowd

Sauteed Dandelion Greens with Roasted Fingerling Potatoes

by:
January 16, 2014
4.5
4 Ratings
Sauteed Dandelion Greens with Roasted Fingerling Potatoes
  • Serves 4 as a side dish
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

What You'll Need
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Toss the Sautéed greens with the crispy fingerling potatoes. Add chili flakes and fresh lemon zest. Serve Immediately.
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1 Review

lalf
lalf February 12, 2014
It appears that I'm the first to comment on this recipe. As per the Author's Notes, I did make a substitution for the dandelion greens, with baby arugula.

A few things I would have liked to have known, however:
"Heat a sauté pan" over what temperature, medium, medium high, other…?
A few more specifics on some of the ingredients: What size shallots? And are they sliced, diced, whole(!)? Toss the potatoes in how much oil?
A number of ingredients are "to taste." Sometimes that veers more towards concept than recipe. It really can be helpful to know an amount, or at least a range.
Had I sautéed my greens for 3-5 minutes, they would have gone well past the "wilted" stage and would have been exuding liquid. As it was, the squeeze of lemon juice contributed somewhat to the liquid from the greens. My small fingerling potatoes, prepared as stated in the recipe, and separated from each other in the pan, were't crisp after 35 - 40 minutes. They were cooked, somewhat browned and wrinkled — but not crispy. And they did not resemble those in the photo. Also, they became a bit soggy once they were tossed with the greens. It's a shame, as I very rarely have any trouble making recipes. But this just wasn't a success, even with the fresh chopped rosemary I tossed into the potatoes before roasting.