Poatoes and Greens with Garlic Yoghurt (4-6)

A delicious Greek way with vegetables from Diana Henry. You can leave out the lettuce if you like and just add more spinach and leeks.

Poatoes and Greens with Garlic Yoghurt (4-6)
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Poatoes and Greens with Garlic Yoghurt (4-6)
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Ingredients
Servings:
Instructions
  1. Put half the olive oil into a heavy-bottomed saucepan and add the potatoes and leeks. Season, add a splash of water, cover and sweat for 20 minutes. Add a bit of water every so often and turn the vegetables over.
  2. Once the potatoes are almost completely tender add the spinach, endive and the rest of the olive oil and turn it all over gently. Add a splash of water, season, cover and cook until the leaves have wilted and the potatoes are completely soft – four to five minutes more.
  3. Add the herbs and lemon, put into a serving dish and drizzle with extra-virgin oil, if you want to use it. Stir the garlic into the yogurt and serve with the vegetables.
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