Recipe courtesy of Delilah’s Farm
INGREDIENTS
1-1/2 to 2 cups potatoes, scrubbed, unpeeled, and cut into 1-inch dice
1 cup kale or chard (thick stems removed), coarsely chopped
1 clove garlic, peeled and smashed but left whole
Cider vinegar or white wine vinegar
Olive oil
1 teaspoon Dijon or whole-grain mustard
Salt and freshly ground black pepper
1 tablespoon finely diced red or green onion
1–2 tablespoons shaved or minced fennel, grated beet or radish, or finely diced celery (optional)
1 tablespoon coarsely chopped parsley (optional)
PREPARATION
- Add potatoes, smashed garlic, 1 tablespoon vinegar, and 1/2 teaspoon of salt to a pot of cold water. Bring to a boil; reduce to a simmer, and cook until potatoes are just tender, not too soft; about 12–15 minutes.
- Remove garlic, and drain potatoes. Immediately toss with the greens, and stir in onion; fresh fennel, beet, radish, or celery; and parsley (if using).
- While potatoes are cooking, whisk together 2 tablespoons vinegar, 2 tablespoons oil, mustard, and 1/4 teaspoon each of salt and pepper.
- Toss warm potato mix with desired amount of dressing and serve.
Serves 2. Prep time, 15 minutes; cook time, 15 minutes.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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