Thank you to Jo for not only a BEAUTIFUL quote about the spring garlic – (“almost too beautiful to eat!”) but also this simple recipe that uses your potatoes, greens and garlic in a one-pot salad affair.
Boil some chopped potatoes. While the
potatoes are still cooking, just before they’re done, throw in some chopped spring green leaves and spring garlic to steam cook for a few
minutes. Serve with several spoonfuls of already cooked red lentils chilled in their cooking water, some oil-based dressing and seasoning.
