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dandelion greens with smoky ham and crisp potato croutons

These sauteed dandelion greens are paired with fresh spinach, accented with chunks of smokey ham, sweet balsamic vinegar and topped with fried potato cubes. It can be served as a light main course or as a side dish to grilled meats or roasts.

 

2 tablespoons extra-virgin olive oil
1 medium Yukon gold potato, peeled, cubed (1/2 inch), cooked
3 medium garlic cloves, minced
1/2 cup cubed ham
4 oz. dandelion greens, chopped (4 cups) (including stems and ribs if small)
2 oz. fresh baby spinach (2 cups)
1 tablespoon balsamic vinegar
Kosher salt to taste
Fresh ground pepper to taste

Heat 1 tablespoon of the oil in medium nonstick skillet over medium heat until hot. Add cooked potato cubes in one layer and cook 6 to 9 minutes or until golden brown, turning occasionally. Sprinkle lightly with salt and pepper; drain on paper towels.

Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add ham and garlic and cook 1 minute or until fragrant, stirring frequently. Add dandelion greens; cook 5 minutes or until tender and wilted, reducing heat to medium-low after about 2 minutes, stirring frequently. Add spinach; cook 1 minute or until spinach is slightly wilted. Add balsamic; bring to a boil.  Sprinkle lightly with salt and pepper. Serve topped with potato croutons.

Serves 2 as a main course; 4 as a side dish