Mike Van de Elzen: Potatoes with wilted greens and anchovy cream - The Sunday Session with Francesca Rudkin

Potatoes with wilted greens and anchovy cream:

Cook time: 20 minutes

Prep time: 30 minutes

Serves: 6

1 kg little farm potatoes, washed

10 cloves garlic

300 ml milk

6 anchovy fillets

2 tsp Dijion mustard

2 tbsp cider vinegar

150 ml olive oil

200 gm winter greens like kale, swiss chard, spinach and wild rocket

2 tbsp sunflower oil

Salt

Place the potatoes into a pot and cover well with cold water, season with salt and bring to the boil, turn down to a simmer and cook until the potatoes are just undercooked. Approx 12-15 minutes. Turn the water off and allow the potatoes to sit in the water for 5 minutes before draining.

For the dressing, place the milk into a small pot along with the garlic and anchovy fillets. Bring to a simmer and cook until the garlic is soft (around 10 minutes) turn off and pour mix into a blender and allow to cool for a couple of minutes. Add in the dijion mustard and cider vinegar.

Carefully turn the blender on and blitz, slowly add in the oil and check the seasoning.

To serve, heat a cast iron pan until hot. Place the winter greens into the pan along with a tbsp of water and a pinch of salt. Sauté quickly until the leaves just start to wilt.

Mix through the potatoes and drizzle over the dressing.

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