Greek 'Taters and Greens
For vinaigrette: (Prepare this first)
¼ cup lemon juice (Meyer lemon is best)
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
½ teaspoon red pepper flakes or 1½ teaspoons hot red pepper, seeded and finely diced
2 tablespoons apple juice
1 teaspoon salt
Freshly ground black pepper to taste
½ cup olive oil
Mix the vinaigrette well in a pint jar and set aside.
10-12 small potatoes (red, Yukon gold or Yellow Finn), cut in 1-inch pieces
Steam potatoes in large pot 10-15 minutes, until only slightly firm.
1 large bunch of collards or kale, de-veined and coarsely chopped
2 cloves garlic, pressed or finely chopped
Put chopped greens and garlic on top of potatoes; steam 5-10 more minutes.
1 red bell or sweet pepper, seeded, roasted, skinned and coarsely chopped
During the last minute of cooking, add the roasted red pepper.
When potatoes are cooked and greens tender, turn vegetables out into the bowl and thoroughly mix the hot vegetables with the vinaigrette.
½ cup Cypress Grove goat cheese, feta (or other firm goat cheese), coarsely crumbled
¼ cup coarsely chopped toasted walnuts
Top potato mixture with goat cheese and nuts and serve immediately.