Wild Garlic Mustard Green Skordalia

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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