For those raised around the Mediterranean, this dish is a familiar staple—served on its own or alongside a main course. I enjoy it on its own; my father made it almost every day for lunch during hot summers. It’s an ideal way to use the abundance of greens from the garden in spring and summer, and you can even use lettuce or other leafy vegetables. In short, this recipe is a practical and tasty way to rescue leftover greens from the fridge and turn them into a satisfying meal.
Quick to prepare and lightly cooked, this dish doesn’t require standing over a hot stove when the weather is sweltering. The only change I make from the traditional version is how I handle the potatoes. Traditionally, potatoes are sliced very thin and sautéed with the greens. Although I love the greens, I don’t enjoy the texture of thinly sliced, cooked potatoes, so I use baby potatoes instead. I lightly fry them with a little rosemary to infuse flavor and achieve a pleasant color.
It may not be the most elegant dish on the table, but it’s delicious, light, and full of fresh flavor.
Ingredients : metric (imperial)
- 300 g (10 oz) spinach, chard, kale, or a mix of leafy greens
- 4 garlic cloves
- 1 tsp black pepper
- ½ tsp salt
- 3 tbsp oil (olive or your preferred cooking oil)
- 125 ml (½ cup) water
- 300 g (10 oz) boiled baby potatoes
- 1 tsp freshly chopped rosemary (use ½ tsp if dried)
- 1 tsp oil for frying potatoes
- Pinch of salt and pepper for the potatoes
Instructions
Start by boiling the potatoes until tender—about 20 minutes for baby potatoes. Test doneness with a fork or skewer; they should be soft all the way through. Drain and rinse with cold water to cool slightly; this makes peeling easier. Peel while warm and set aside. Leave them whole or halve them; if using larger potatoes, cut into cubes.
While the potatoes boil, prepare the greens. Trim out any tough stems so the leaves cook evenly and quickly. Slice the garlic into large, thin slices.
Add the greens to a wide pan with 125 ml (½ cup) water, 3 tablespoons of oil, salt, and pepper. Cover with a transparent lid if you have one—this helps trap steam and keeps an eye on the greens. Cook over medium heat for about 5 minutes, until the leaves have wilted. Turn or stir the greens so everything cooks evenly.
Meanwhile, heat 1 teaspoon of oil in a separate pan. Add the boiled potatoes and the chopped rosemary, frying until they develop light golden color and a fragrant aroma. Season generously with salt and pepper.
To serve, plate the sautéed greens with the rosemary potatoes. Offer a few slices of white baguette or flatbread if you like; a drizzle of olive oil and a sprinkle of coarse sea salt on the bread complement the dish well.
