Fall Greens with Comforting Potatoes
1 pounds potatoes cut into bite sized pieces
1/2 lemon, juiced and zested
1/6 cup olive oil
1/2 teaspoon sugar
2.5 ounces fresh greens washed and chopped (spinach or komatsuna work well)
1/3 cup parsley, leaves only and loosely packed
1/3 cup other garden herbs like dill or oregano (optional- works fine with fewer herbs depending on what is in season)
1 shallot or small onion, peeled and thinly sliced (you may prefer to saute the onion, or add it raw)
Salt alt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 minutes, or until they are quite tender and creamy.
In a measuring cup whisk together the lemon juice, zest, olive oil, and sugar. Whisk until well-combined. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Chop the greens leaves (I like to make think ribbons with mine). Mince the parsley leaves (discarding the stems) and any additional herbs. Add the greens, parsley, herbs, and shallot/onion to the potatoes, and toss gently. The greens and herbs will wilt as they are combined with the hot potatoes. Taste and season with salt and pepper as needed.
Serve hot, warm, or cold.