Sauteed Dandelion Greens With Roasted Fingerling Potatoes

Serves 4 as a side

Ingredients

  • 2 bunches of dandelion greens
  • 10-15 small ginerling potatoes
  • 2 shallots
  • 1/2 lemon + zest
  • Red chili flakes to taste
  • Salt and pepper to taste

Method

  1. Preheat the over to 400. Cut fingerlings into halves or quarters depending on size and toss in oil. Spread in an even layer on a parchment-lined tray and sprinkle with slat and pepper. Roast about 30 minutes until golden brown and crispy.
  2. When the potatoes are about 5 minutes from being done, start the greens. Heat a saute pan and add a tbsp of oil. Add the shallots while it is heating. Once hot, add greens and cook for 3-5 minutes until wilted. Add a squeeze of lemon juice and mix. Add salt and pepper as needed.
  3. Toss the greens with the potatoes, add chili flakes and lemon zest to taste, serve immediately!

Source: Food52 Image not to be reprinted