Potatoes With Greens and Dill Cream Sauce
Groundwork
- Course: Side Dish
- Features: Meatless, Gluten-Free
Summary:
This simple, elegant recipe combines some of a gardener's favorite spring vegetables.
MAKE AHEAD: It can be cooled, covered and refrigerated a day in advance. Reheat in a 350-degree oven with a light topping of white cheddar cheese. Bake until the cheese melts and turns golden.
6 servings
Ingredients:
- 2 pounds unpeeled Red Bliss or Yukon Gold potatoes
- 8 ounces fresh spinach, stemmed, rinsed and drained
- 4 ounces arugula, stemmed, rinsed and drained
- Fronds from several stems of dill, chopped (1/4 cup)
- 3 tablespoons unsalted butter
- About 3 large shallots, coarsely chopped (1/2 cup)
- 1 cup half-and-half (may substitute 1/2 cup half-and-half and 1/2 cup milk)
- Salt
- Freshly ground black pepper
Directions:
Place whole potatoes in a large pot, cover with water and bring to a boil over high heat. Reduce the heat to medium and cook about 18 minutes, until just tender. Drain. When cool enough to handle, cut into quarters (or smaller, if using large potatoes).
Melt the butter in a large skillet over medium heat. Add the shallots and cook for 3 minutes, stirring, until softened, then add the spinach and arugula. Cover and cook until the bulk of the greens has started to wilt. Uncover and add the chopped dill; stir to incorporate and cook for about 3 minutes, until the greens are completely wilted. Reduce the heat to medium-low; add the cream and mix well. Cook for about 8 minutes, stirring occasionally, until the greens are tender. Remove from the heat.
Transfer the mixture to a food processor, working in batches if necessary. Puree to form a sauce. Return to the skillet over medium-low heat; season with salt and pepper to taste.
Add the drained potatoes and mix well, cook just until warmed through. Taste and adjust seasoning as needed. Serve warm.
Recipe Source:
From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.
E-mail the Food Section with recipe questions.
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