Sauteed Dandelion Greens With Roasted Fingerling Potatoes – a delicious recipe with Dandelion, Potatoes, Shallots, Lemon +, Red Chili, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400. Cut fingerlings into halves and quarters (depending on size) and toss in a bit of grapeseed oil. Spread in an even layer on a parchment-lined sheet tray and sprinkle generously with salt and pepper. Roast about 30 minutes or until golden brown and crispy.
2
When the potatoes are about 5 minutes from being done, start the greens. Heat a saute pan and add a tbsp of oil. Add the shallot to the oil while it is heating to infuse the shallot flavor. Once hot, add the greens, saute for 3-5 minutes until wilted and no moisture is left. Deglaze the pan with squeeze of lemon juice.Taste and adjust seasoning (salt and pepper) as needed.
3
Toss the Sauteed greens with the crispy fingerling potatoes. Add chili flakes and fresh lemon zest. Serve Immediately.
292
kcal
Calories
65
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 bunches Dandelion Greens, 15-20 Small Fingerling Potatoes, 2 Shallots, 1/2 Lemon + Zest, and more.
Yes, Sauteed Dandelion Greens With Roasted Fingerling Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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