• Liz Talley - Urban Graze

Skillet Dill Potatoes with Greens

2 c. large-diced or small-wedged potatoes

1/2 c. chicken or vegetable broth (may not need all)

1/2 tsp. lemon juice

1/4 tsp. ground mustard, optional

1 Tbsp. chopped onion

1 small clove garlic, minced or pressed

1 Tbsp. snipped fresh dill (or 1 tsp. dried)

2 c. soft greens- such as ribbon-cut lacinato, or rough-chopped spinach, chard, beet green leaves (remove tough stems)

Steam potatoes until firm-tender. Set aside.

To a large skillet, add 2 Tbsp. broth, lemon juice, mustard (if using), onion, garlic, and dill.

Simmer 1-2 minutes, until onions are soft. Add another 2 Tbsp. broth and the potatoes; cook until starting to brown. Turn potatoes gently, and add more broth 1-2 Tbsp. at a time, until they are browned on all sides. With last addition of 1 Tbsp. broth, lightly stir in the greens, and allow to wilt.

Serve while warm. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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