Sauteed dandelion greens with roasted fingerling potatoes
Roast
Roasting
This is the perfect side dish to a weeknight roast chicken or grilled steak - the slight bitterness of the greens is offset by the creamy, almost sweetness of the fingerling potatoes and bright lemon zest finished off with a little heat from the chili flake. You can substitute kale, spinach or chard in place of the dandelion greens in this recipe - just use whatever leafy greens you have on hand. This is a REALLY fabulous way to get your non-leafy-green-eating-kids (and husbands) to eat lots of greens (Thanks to the uber friendly and crispy fingerling potatoes that nobody can deny!).
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