Ingredients
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4 medium unpeeled yellow potatoes, cut into eighths
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3 tbsp olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 tsp salt
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1/4 tsp ground black pepper
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1 lb fresh dandelion greens, cut into 5-inch pieces
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Splash of white wine
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2 tbsp balsamic vinegar, plus more to taste
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1/4 tsp crushed red pepper
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Crusty bread, to serve
Steps
1
To a large pot, add potatoes and fill with enough water to cover by 1”. Bring to a boil and reduce to a simmer. Cook potatoes 15 minutes, until fork-tender. Drain and set aside.
2
In a nonstick skillet, heat oil on medium. Add onion and sauté 5 to 6 minutes, until translucent. Add garlic, salt and pepper. Sauté another 1 to 2 minutes.
3
In batches, add dandelion greens and sauté 4 to 5 minutes, turning to wilt. Push greens to one side of pan and add cooked potatoes, flattening with back of wooden spoon, letting them brown and crisp up, about 4 minutes. Flip potatoes over and combine with greens mixture.
4
Remove skillet from heat. Add wine, vinegar and crushed red pepper. Gently fold into potato-greens mixture. Add more vinegar and season with salt and pepper, to taste. Serve with crusty bread.
Tips
If you can’t find dandelion greens, use arugula as an alternative. Arugula closely mimics the bitter flavor of dandelion greens with its peppery bite.
