Smashed Potato Salad on Wilted Greens

This makes a deliciously hearty, but not too heavy, main or side dish.

2-3 c. (about 3/4 lb.) small new potatoes, or fingerlings, halved

1 Tbsp. olive oil

1/2 tsp. ground ginger

Salt and pepper

3 Tbsp. plain yogurt

2 Tbsp. mayonnaise

1 tsp. maple syrup

1/4 tsp. pressed or minced fresh ginger

1 tsp. dried marjoram (or oregano, or thyme)

1/2 bunch (or small bunch) kale, spinach, beet greens or chard

1/4 c. vegetable broth or water

2-3 Tbsp. green or red onions, sliced

Preheat oven to 425. Line a rimmed baking sheet with parchment paper.

Steam potatoes until they are firm-tender.

Combine olive oil with ground ginger and a good dash of salt and pepper. Set aside.

In a different bowl, whisk together the yogurt, mayo, maple syrup, fresh ginger and marjoram.

Set aside.

Spread the steamed potatoes single layer onto the prepared baking sheet.

Firmly smash each half with a fork, or flatten with the bottom of a glass. Brush the potatoes with the seasoned olive oil and bake for 10-20 minutes, or until they’re golden brown.

Meanwhile, place the chard or beet greens in a skillet, add broth, cover, and simmer for 2-4 minutes, just until wilted and bright green. Note: spring onions will be used as garnish on top. If using another kind of onion, you’ll want to saute them with the greens.

To plate:

Lay the warm, wilted chard on serving plates. Top with hot, roasted potatoes and sprinkle with green onions. Drizzle with the yogurt dressing and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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