Hippie-dippy potatoes and greens
Prep
Cook
Total
Yield 4 servings
Ingredients
For the potatoes:
- 1 T coconut oil, melted
- 1 ½ lbs Fingerling or new potatoes, cubed
- ½ tsp smoked paprika
- 1 clove garlic, minced
- ½ tsp sea salt
For the greens:
- 1 T coconut oil
- 1 bunch rainbow chard, including stems
- 1 bunch of lacinato kale, stems removed
- ½ an onion, chopped small
- ½ cup sunflower seeds
- ¼ cup dry white wine
- ½ tsp sea salt
For the dressing:
- ½ cup tahini
- 1 lemon, zested and then juiced
- 1 tsp. stoneground mustard
- 1 T apple cider vinegar
- 1 tsp agave
- ¼ tsp sea salt
- Water to blend
- Olive oil to garnish (if desired)
Instructions
- Preheat the oven to 400°.
- Cut the potatoes into bite-sized pieces and throw them in a mixing bowl.
- Add the oil, garlic, paprika, and salt and toss well.
- Spread the potatoes out on a large baking sheet and roast for 15 minutes.
- Stir the potatoes and bake another 10 minutes.
- While the potatoes cook, cut or tear the greens into 1½” pieces and chop the onion.
- Heat the oil over medium. Sauté the onions and add the salt.
- When the onions are transparent, add the greens and white wine.
- When the greens have reduced considerably (after cooking 5 minutes or so), add the sunflower seeds and turn the heat down to low.
- Combine the remaining ingredients in a food processor. Blend on high speed, adding water a little bit at a time to create a consistency that is thick and creamy, somewhat like sour cream.
- When the potatoes are soft and golden, toss them in an ample amount of dressing.
- To serve, plate a bed of greens and add a portion of potatoes on top. Garnish with a bit of the lemon zest and a drizzle of olive oil, if desired.
Notes
If you have any leftovers, the potatoes and greens make a great hash when combined with other vegetables: mushrooms, zucchini, eggplant, green beans, beets, etc. Just be sure not to dress the potatoes or it may get weird (in a bad way).
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/hippie-dippy-potatoes-and-greens/