Greens with Potatoes
Serving Size / Yield
4 servings
Ingredients
- 1 bunch dandelion greens
- 6 sm. potatoes, peeled and sliced
- salt
- 3 garlic cloves, chopped
- 1 Tbs. white wine vinegar
- 3 Tbs. olive oil
Directions
Trim greens and get rid of any bruised leaves. Cut off the stem ends. Separate the leaved and wash in cool water. Cut leaves cross-wise into small pieces. Bring 4 qts. water to a boil. Add potato slices, greens and salt to taste. Bring water back to a boil and cook for about 10 minutes or until vegetables are tender. Drain. In a large skillet, cook garlic in the oil for 2 minutes. Add the vegetables, vinegar and a pinch of salt. Cook until heated through, about 2 minutes. Serve.
