Name: Warm Potatoes with Spinach, Beet Greens & Lemon Dressing
Ingredients: 12 small potatoes, skin on; 1 teaspoon kosher salt; 2 cups baby spinach; 2 cups beet greens, rinsed and roughly chopped; 1–2 tablespoons minced fresh rosemary; 4 tablespoons fresh lemon juice; 1/4 teaspoon Dijon mustard; 2 teaspoons granulated sugar; ½ teaspoon kosher salt; Several grinds fresh black pepper; 6 tablespoons extra-virgin olive oil; 1 teaspoon lemon zest

Warm Potatoes with Spinach, Beet Greens & Lemon Dressing

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Servings 4 Serving(s)

Ingredients

12 small potatoes, skin on
1 teaspoon kosher salt
2 cups baby spinach
2 cups beet greens, rinsed and roughly chopped
1–2 tablespoons minced fresh rosemary
4 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
2 teaspoons granulated sugar
½ teaspoon kosher salt
Several grinds fresh black pepper
6 tablespoons extra-virgin olive oil

Lemon Dressing:

1 teaspoon lemon zest

Instructions

Wash potatoes, place in saucepan, cover with water and 1 teaspoon kosher salt; bring to boil, then reduce to simmer and cook, uncovered, about 15 minutes. While potatoes cook, wash/dry spinach and chop beet greens; transfer to serving bowl with rosemary.
For dressing, combine first 6 ingredients in bowl then slowly whisk in oil until emulsified.
When potatoes are fork-tender, drain (don’t rinse), allow to cool a few minutes then cut each in half and transfer to the bowl of greens.
Drizzle dressing (to taste) over potatoes/greens and mix gently.