Monday, January 3, 2011

Greek Potatoes

So good it makes you want to do a stomping dance and break some glassware.

Earlier this fall, as I was buying leeks (when my local ones were gone, I didn't seem to be able to be without them) at the grocery store, the checker asked me what I did with them.  There are so many things!  But of course I was struck dumb, as we so often are when there is so much to say, and could only blurt things like "soup" and "eggs."

But I shall take this recipe to her.  No one who asks me for ideas or recipes shall be left in the dark.
Adapted from Plenty by Diana Henry

2 cloves garlic, minced or crushed
1 cup lowfat yogurt

1/4 cup olive oil
5 leeks, white and light green parts only, cut into chunks
1-1/4 lb. Yukon Gold or red potatoes, peeled and cut into chunks slightly larger than the leek chunks
Salt and pepper

12 to 16 ounces spinach, chard, or other greens, more or less to taste, sliced
Salt and pepper
1/4 cup chopped fresh dill
1 to 2 tablespoons chopped fresh mint
A glug of lemon juice

Mix the garlic and yogurt and set aside.

Heat 2 tablespoons of the olive oil in a heavy skillet.  Add leeks and potatoes, and season them with salt and pepper.  Heat over a low temperature for 20 minutes or so.  Check occasionally and add water if needed.  This seems to be called "sweating," and indeed the potatoes and leeks will look a bit like they are doing hot yoga.

When potatoes are not crisp but are less than tender, add the spinach and the remaining 2 tablespoons of olive oil.  Mix gently, add a little more water, sprinkle with salt and pepper, and cover.  Cook about 5 minutes or until the greens have wilted nicely.

Stir in the dill, mint and lemon juice. At this point I stirred in the garlic/yogurt mixture, but the original recipe advises us to serve it alongside, a perfectly acceptable option.

Makes 6 side dish servings

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