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Warm Potato Salad with Wilted Dandelion Greens
Yield: 4 Servings

1/2 lb dandelion greens picked over washed and dried
1 1/2 lb red skinned potatoes
1/3 c extra virgin olive oil
1 1/2 teaspoons fresh lemon zest
3 cloves garlic, pressed or minced
salt and pepper
1/4 c fresh lemon or lime juice
1/4 c Kalamata olives, pitted, sliced

Remove the dandelion leaves from the midribs and tear or chop the
leaves into pieces about 3/4 inch long Scrub the potatoes. If less
than 2: in diameter, slice them 1/8 " thick, half again larger
potatoes. Place in pot, cover with water and lightly salt. Bring
to a coil and cook until crisp tender(another option is to steam
them) remove from heat but cover to keep warm.

Mix the olive oil, lemon zest, and garlic in a small bowl with a
fork. Season with salt and pepper and blend well. Pour about 2 T.
of mixture including some bits of garlic into a sauce pan. Heat
over medium heat and ADD the midrib pieces. Cook and stir about 4
minutes. Add the leaves and stir for a minute longer. Season with
salt and pepper. The ribs should be COOKED but still crisp..the
leaves will wilt.

Transfer the greens to a bowl and cover with the hot potatoes. Add
lemon juice and remaining oil mixture and toss with the olives.
Check seasonings.


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