Vegetarian mains
Potatoes, summer greens, wet garlic and chervil
A quick vegetarian dish combining plump boiled new potatoes, shredded summer greens, garlic and herbs. This is a particularly excellent accompaniment to chicken. Wet garlic looks a little like spring onions and is just young, undried garlic. It has a mild flavour so you can use a lot more. Chervil has a subtle, delicately aniseed warmth – use parsley if you can't find it.
Ingredients
- 400g potatoes, peeled and cut into 2-3 pieces, or scrubbed, halved new potatoes
- 300g summer greens, tough ribs cut out, leaves separated
- 40g butter
- oil for frying e.g. vegetable or sunflower
- ½ stick wet garlic, shredded
- 1 lemon
- small handful fresh chervil or parsley leaves, roughly chopped
- salt and pepper
Method
-
Step 1
Cook potatoes in a pan of salted, boiling water for about 12 minutes, depending on size, until just tender (test by inserting a sharp knife).
-
Step 2
While the potatoes are cooking, add the summer greens to another pan of boiling water and cook for 5-7 minutes, depending on size and thickness, until tender. Drain, plunge into a bowl of cold water to refresh, then drain again. Shred the leaves.
-
Step 3
Melt a large knob of butter and a splash of oil in a frying pan. Add the wet garlic and fry for a few minutes to soften. Add the summer greens and stir for a couple of minutes to warm through (make sure they are tender, cook for a little longer if needed).
-
Step 4
Drain the potatoes and toss them into the pan. Season with salt and pepper and squeeze in a little lemon juice to taste. Toss with the chervil or parsley to serve.