Greens and new potatoes with Kalamata olives

By Wendy Andresen | Jul 22, 2020
Photo by: Wendy Andresen

I have to admit I went a little overboard at the farmers’ market when I saw all the beautiful greens and new potatoes. It got so I dreaded opening my refrigerator and trying to find something among the jungle of vegetation, so I decided to use up as much as possible in one meal.

With this recipe I reduced that jungle to a compact three cups, and those little red new potatoes were like hidden treasures mixed in. You’ll definitely want to squeeze those tart lemon wedges over all. Lemon pepper seasoning is also a nice touch, if you have it, as are a few cherry tomatoes.

Ingredients:

1 1/2 pounds dark greens, such as kale, Swiss chard and beet greens

1 pound new potatoes, cubed

3 Tbsp. extra-virgin olive oil

4 cloves garlic, chopped

1/4 cup seeded sliced Kalamata olives

Pinch of baking soda

Toasted Pignoli nuts for garnish

Lemon wedges for serving

Salt and pepper to taste

Directions:

1. Remove any thick stems from the kale, if you use it. You need not remove the stems from beets and Swiss chard. Wash the greens well and drain them.

2. Bring a big pot of water to a rolling boil and add a pinch of baking soda, which will help keep the greens bright. Immerse the greens in the boiling water and cook them for 5 minutes or until tender. Taste one of the thicker leaves to check for doneness. Drain the greens.

3. Cook the cubed new potatoes in boiling water until they can be pierced by a fork, about 8 to 10 minutes. Drain them and set aside.

4. After the greens have cooled enough to be able to handle them, squeeze out some of the water and chop them coarsely.

5. In a sauté pan, heat the oil and then add the cooked potatoes. Cook them for 5 minutes over medium heat, stirring occasionally. Then add the garlic and cook for another 2 minutes.

6. Add the greens to the sauté pan and cook for another 5 minutes, stirring occasionally. Add the Kalamata olives. Add salt and pepper to taste.

7. Transfer the contents of the sauté pan to a serving dish and garnish with Pignoli nuts and lemon wedges.

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Comments (1)
Posted by: ANANUR FORMA | Jul 22, 2020 12:09

yum, sounds good.I will do this recipe with sweet potatoes and capers. Just found out that capers are really good for the body. My Dad loved them. Kale is great... or collard grns. or bok choy leaves and thinking (for me) pumpkin seeds, instead of pine nuts.

thanks for the inspiration!  So glad that you're no longer suggesting use of canola oil (GMO usually= ugh!).



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