We started with this recipe and made:
1 Tbsp. olive oil
A bunch of leeks, cut into slices
1-1/4 lb. small red potatoes, quartered
salt and pepper
A bunch of Swiss chard, cut up
6 oz curly endive leaves, torn
Some Greek oregano
leaves from 2 mint sprigs, torn
good squeeze of lemon juice
2 packets of powdered lemon
2 garlic cloves, diced
1 cup Greek yogurt
1. Put the oil into a heavy saucepan and add the leeks and potatoes. Season, add a splash of water, cover and sweat for 20 minutes. Add a bit of water every so often and stir.
2. Once the potatoes are almost tender, add the chard, garlic, and endive. Add another splash of water, season, cover and cook until the leaves have wilted—about 4-5 minutes.
3. Stir in the herbs, yogurt, and lemon stuff.
We had it with lemon salmon, which was tasty. I liked it with all the different flavors; Clay thought it was okay.