Smashed Potatoes with Weeds

This recipe is based on a recipe that Mark Bittman had in The New York Times.

Ingredients: amounts are based on your own discretion

Potatoes

Water

Olive Oil

Greens such as arugula, spinach, Swiss chard, or in the summer dandelion greens from your yard

Garlic

Bread crumbs

Cup up potatoes and boil them with skins on. When done scoop them out of the pot with a slotted spoon and put in a bowl with some olive oil. Smash them with a fork or potato masher.

Meanwhile throw the greens into the boiling potato water to wilt them. Pull them out of the water. Blast them with cold water, wring them out, and then chop. (Even though the water may be dark it can be used for English muffins.)

Add the wilted greens, crushed garlic, and pepper to the smashed potatoes and mix up. Put it in an oiled heat proof pan, cover with bread crumbs and a sprinkling of olive oil and more pepper on top.

Bake at 400 degrees until the top is crispy.

If you have any leftovers they can be made into patties and fried in olive oil.