Potatoes with wild greens
Ingredients
3 large potatoes, peeled and boiled
1 bunch of mixed wild green leaves (dandelion, milk thistle, etc)
Lemon juice
Extra virgin olive oil
Method
Boil potatoes until just cooked. When cool enough to handle, cut into small chunks. Wash greens well and chop into small pieces. In a frying pan, heat ¼ cup of olive oil, add the potatoes and sauté until golden. Add greens and sauté until cooked. Remove from pan and drizzle with olive oil and a squeeze of lemon juice, season to taste.
Serve warm or at room temperature.
