garlic, greens, potatoes, weeds
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strong to the finach

Here is the B-side to yesterday’s wild greens paté, especially if taking your yard greens neat is a little too daunting a prospect.  I know it’s kind of the same thing two days running, but nettle season is brief.  If you live a life without nettles, as a plus this version is more usefully adapted to polite, cultivated greens like spinach than the straight-up paté is.

Once you have created a garlicky, savory, emerald green paste from your wild or more refined greens, whip it into some mashed potatoes.  You know how mashed potatoes are kind of synonymous with background noise and naps?  This is their life-of-the-party cousin.

green taters
  • one batch of greens paté, minus the tamari & nutritional yeast
  • the reserved water from cooking the greens, if it’s not too late
  • 3-4 large russet potatoes (about 2#)
  • 1/2 cup sour cream (or buttermilk, for a less sinful version)
  • 1/2 cup finely-grated parmesan
  • 3T butter
  • salt and fresh pepper to taste
Peel and chunk the potatoes and cook them in the greens water, or regular water with a nice pinch of salt, until they are entirely tender.  Drain them (you can reserve that water and use it to make a helluva nice loaf of bread, if that’s the kind of thing you are into) and let them rest, covered, on the stove for a few minutes.  Mash them well, adding the remaining ingredients, until you achieve your preferred degree of smoothness, and adjust the seasonings to your liking.  If you won’t be eating them right away, smooth them into a buttered casserole dish, and do the top with additional butter and a sprinkling of parmesan, and reheat in a nice hot oven when you are ready for them.

 

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