An Instagram post from Morning Glory Farm inspired this recipe. I saw a photo of a new green the farm had just harvested called chijimisai, which is a cross between tatsoi and komatsuna. Intrigued, I stopped to pick some up and found that the farm had also just harvested the first spring garlic. Spring garlic, or green garlic, looks like large scallions but is really the stalk of immature garlic which has yet to bulb out. I also spied some cute little Fingerlings and immediately thought: warm potato salad.  

I went into the kitchen and the results were tasty and satisfying. I loved the nutty umami of the sauteed chijimisai and the spring garlic. With a generous amount of fresh chives, the dish is a lovely season-bridger, and one that you can adapt to whatever tender greens you have, such as spinach, Swiss chard or baby kale. You could also use your favorite vinaigrette instead of the one I’ve provided here. The idea is that you can’t go wrong with a warm, garlicky greens-and-potato salad, so play with that concept!

Susie Middleton

Serves 3 to 4

For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ to 1 teaspoon freshly grated lemon zest
  • Kosher salt

 

For the salad:

  • Kosher salt
  • 12 ounces small fingerling potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 cup sliced (1/4- to ½-inch thick) spring (green) garlic, or ¾ cup sliced scallions and 1 large garlic clove, minced
  • 1 large bunch chijimisai, tat soi, or fresh spinach; or ½ bunch Swiss chard, washed
  • Fresh pepper
  • 1/3 cup sliced chives

 

Make the dressing:

1. In a small bowl, combine the olive oil, vinegar, maple syrup, lemon juice, mustard, lemon zest and a pinch of salt. Whisk well until combined and set aside.

Make the salad:

1. Put the potatoes into a large pot and cover with cold water. Season the water with 1 ½ teaspoons salt. Bring to a boil, reduce to a simmer, and cook for 10 to 14 minutes (depending on size) or until tender. Drain well and spread the potatoes on a cutting board. When cool enough to handle, slice in half lengthwise and transfer to a mixing bowl.

2. To prep the greens: cut away the stem from the chijimisai or tat soi and cut the large leaves into thick slices. Leave small leaves whole. If using fresh spinach, remove stems. In a medium skillet, heat the olive oil over medium heat. Add the spring garlic and ¼ teaspoon salt. Sauté, stirring frequently until softened and lightly browned, 4 to 5 minutes. Add the greens and another ¼ teaspoon salt and cook, stirring and folding the garlic into the greens, just until the greens are wilted. Remove the pan from the heat.

3. Season the potatoes with a bit of salt and a few grinds of fresh pepper. Drizzle 2 tablespoons of the dressing (re-whisking if necessary) over the potatoes. Add the greens mixture to the bowl (scrape the pan) and drizzle with 1 more tablespoon of dressing. Add ¾ of the chives to the bowl. Using a silicone spatula, gently stir the contents of the bowl until everything is well-combined. Taste and add more dressing or salt if you like. Transfer to a serving bowl and garnish with remaining chives.