Sauteed Dandelion Greens With Roasted Fingerling Potatoes
- 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 saute 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, saute 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 Sauteed greens with the crispy fingerling potatoes. Add chili flakes and fresh lemon zest. Serve Immediately.
dandelion, potatoes, shallots, lemon , red chili, kosher salt, pepper, oil
Taken from food52.com/recipes/25959-sauteed-dandelion-greens-with-roasted-fingerling-potatoes (may not work)