Mike Van de Elzen: Potatoes with wilted greens and anchovy cream

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. LISTEN ABOVE  See omnystudio.com/listener for privacy information.