Potatoes, summer greens, wet garlic and chervil recipe image

Print 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 & 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 & pepper

Method

  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).
  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.
  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).
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes