Cook Time: 40 min          Yield: 4 to 6 servings

1/3 cup extra virgin olive oil
2 tablespoons sherry vinegar
Juice of 1/2 lemon
2 cloves garlic, pureed with salt
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 pound new or red waxy potatoes, scrubbed clean
1 tablespoon olive oil
1 pound turnip green leaves, washed

In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.

Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.

Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.

Serve warm or room temperature.

recipe from M.S. Milliken & S. Feniger,