A peasant-style dish with coarsely mashed potatoes and dandelion greens. Using olive oil in the potatoes is a nice change from butter!
Ingredients:
2 pounds potatoes, washed and scrubbed
4 cups coarsely chopped dandelion greens
¼ cup olive oil
¼ cup chopped fresh basil or parsley
1 teaspoon sea salt
½ teaspoon freshly ground pepper
Directions:
1. Place potatoes in a large pot of salted, boiling water. Reduce heat to medium-high, cover and cook 15 minutes. Add the dandelion greens and cook 5-10 minutes longer or until potatoes are tender when pierced with a fork. Drain.
2. Mash the potatoes and greens in the pot. Stir in the olive oil, basil or parsley, salt, and pepper. Serve immediately.
Serves 6