Wild Garlic Mustard Green Skordalia - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Wild Garlic Mustard Green Skordalia



    Wild Garlic Mustard Green Skordalia

    (Published Tuesday, April 25, 2017)

    This recipe serves four or more.



    • 1 Lb. Yukon Gold Potatoes-peeled, cut into 1” pieces
    • 2 Cups Wild Garlic Mustard Green Leaves-packed, can substitute other greens
    • 6 Garlic Cloves-crushed
    • 1 Lemon-juiced
    • ¾ Cup Extra Virgin Olive Oil
    • To Taste Salt and Black Pepper




    • Place the potatoes in a pot, add enough cold water to barely cover the potatoes. Bring to a boil and cook until very tender. In the last minute of cooking, add the greens cooking just 10 seconds to wilt. Drain and mash, let cool to warm room temperature.
    • Place the potatoes, garlic, lemon and olive oil in a food processor. Process until very smooth. Thin the consistency with water as needed to make a dip consistency. Season to taste with salt and pepper.
    • Serve with pita chips, fresh vegetables or use as a sandwich spread. Enjoy!


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