If you think “Indian spice” means hot and spicy in this recipe you would be wrong. I don’t know if it’s because I used fresh tumeric but there was a vibrant fresh flavor to this salad that I found very refreshing.
1 ½ pounds potatoes
3 Tablespoons extra-virgin olive oil
1 Tablespoon ground turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 large bunch of leafy greens like swiss chard, kale, spinach, collards
2 Tablespoons Greek yogurt
2 Tablespoons lemon juice you can use more if desired
Salt and Pepper
Preheat oven to 400 Degrees. Cover a baking sheet with foil. Dice the potatoes place on foil covered pan. Toss the potatoes with 1 tablespoon of olive oil, the turmeric, cumin, garlic powder, salt and pepper. Be careful the turmeric stains!!!! Place in oven and roast for about 30 to 40 minutes until browned all over and tender. After about 15 minutes of roasting move the potatoes around so all sides get roasted evenly. While potatoes are roasting whisk together the yogurt, 2 tablespoons of olive oil, lemon juice, salt and pepper in a small bowl. Take the chard and shred it or slice it into thin ribbons. To “ribbon” it roll the leaves like a cigar and slice across the roll. Don’t use the stems in this recipe. Set them aside and sauté in some olive oil and garlic for a separate side dish. Toss the shredded chard with the roasted potatoes then toss with the yogurt dressing.
Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)
You can sub other leafy greens for the chard in this recipe also
NOTES: I made this for CSA distribution tonight – the kitchen had run out of yogurt and ground tumeric so I subbed sour cream for the yogurt and fresh tumeric for the ground as it’s what I had laying around. Everyone loved it!!!! The fresh tumeric gave it a nice bright fresh flavor oh and I also had to chop some onions into it just because that’s how I fly in the kitchen!!! Enjoy!!!