I saw some spicy greens at the Farmer's Market last weekend and I instantly knew I had to have them because I had just read Mark Bittman's Green mashed potatoes recipe. They didn't have to wait long - we made them for dinner that very same night. And, oh, were they delicious! This dish is really not mashed potatoes, it is more like a casserole, so fresh and flavorful, with a slight crunch from the greens and breadcrumbs, very filling - a fantastic way to get more mileage of your greens! It was even better the next day, the greens had somehow gotten spicier!
Green Mashed Potatoes
2 large or 3 small potatoes
a big batch of dandelion or other (spicy) greens
1/4 to 1/2 C extra virgin olive oil
1 C bread crumbs
Notes on ingredients: You want equal weight potatoes and greens, approximately. Use really good olive oil! I recommend home-made breadcrumbs (i.e. smashed croutons), don't use the really fine store-bought stuff!
Heat the oven to 400F. Peel the potatoes, wash them and chop them up in 1-2 inch pieces. Boil in salted water till soft when pierced with a fork. While the potatoes are boiling, wash the greens, cut off any thick stems, cut in two if necessary. Scoop the potatoes out, keep the water boiling on the stove and dunk the greens. Cook for 1-2 minutes (don't overcook), then rinse in cold water and drain well. Chop. Mash the potatoes with a fork, with the olive oil and salt - you are aiming at rough mashed potatoes (mashed potatoes with olive oil, yum!) - then mix well with the greens. Pour the mix in an oven-proof dish, spread the breadcrumbs on top and drizzle with some olive oil. Cover with foil and stick in the oven for 5-10 minutes until heated throughout. Then take off the foil and let it brown under the broiler for a minute. Serve immediately, sprinkled with chopped parsley! Enjoy!