Patate con Rucola

By LeeBoruchow

Potatoes with wilted arugula.

Ingredients

• 1.5 lbs very small waxy potatoes
• extra-virgin olive oil
• 8 cloves garlic, crushed
• salt and pepper, to taste
• 1 cup young arugula, chopped
• 1/4 medium onion, minced
• 1/3 cup white wine vinegar

Details

Servings 4

Preparation

Step 1

Cover potatoes with cold water in a large pot. Simmer until tender but not falling apart. Drain and cool. Slice potatoes about 1/2" thick.

In a large sute pan, heat 1/4 cup oil over medium-high heat. Add garlic and saute until lightly browned, then remove from the oil and discard.

Turn heat to high and add potatoes. Season with salt and pepper and saute without moving much, until golden brown on both sides. Add 1/2 the greens and all the onion and cook over medium heat for another 1-2 minutes until wilted. Add vinegar and cook for 30 more seconds. Toss with the remaining 1/2 of greens and serve.