This dish came about after finding a field of dandelion greens in one of our forests. After a quick check to verify that foraging was ok in the forest we were in, the picking began in earnest. It is just so deeply satisfying to nourish yourself straight from nature.
I always love potatoes so any way I can add something new I am on board. Using tri color potatoes just adds a little extra. As they say, you always eat first with your eyes. This dish makes you want to dive right in.
INGREDIENTS
1# fingerling potatoes, cut into quarters
3 T beef tallow
2 c chopped dandelion greens
1/4 c shredded parmesan
salt and pepper
DIRECTIONS 1. Cook potatoes in beef tallow until browned. Remove with slotted spoon and place on baking pan. Bake for 10 minutes (or until soft) in 400 oven. 2. Add chopped dandelion greens to skillet with beef tallow, cook until wilted. Add potatoes back to pan, mix with dandelion greens and season with salt and pepper to taste. 3. Top with parmesan cheese.