Fingerling Potatoes and Wilted Greens
Tender fingerling potatoes tossed with herbs and wilted greens, finished with crème fraîche for an elegant, simple side dish.
Ingredients
- 2 pounds fingerling potatoes, small
- olive oil, extra virgin
- Coarse sea salt
- Black pepper
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped chervil, or parsley
- 1 pound spinach, or pea shoots
- 2 tablespoons crème fraîche
Instructions
- Bring a large saucepan of water to a boil. Add the potatoes and 2 pinches of salt. Cook until fork-tender, 15–20 minutes. Drain the water away and return the potatoes to the same pan. Add 1 tablespoon olive oil, a large pinch of salt, and 3–4 grinds of pepper, the chives and chervil (or parsley), and toss to combine.
- Heat 1 tablespoon olive oil in a large skillet or wok placed over medium heat. Add the spinach or pea shoots and cook for 30–60 seconds, or just until the greens are wilted. Stir in the crème fraîche. Combine the wilted greens with the potatoes and serve hot.
Nutrition
Calories: 140kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 859mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5443IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 3mg