Salads Potato: Dandelion 01 by Recipe Cottage

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	Dandelion 01

		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.