1/2 bunch arugula 1/2 bunch spinach

2 tbsp fresh basil, chopped

2 tablespoons butter

2 ounces Gruyere

1 spring onion, minced

1 teaspoon salt

1 pound early potatoes

freshly ground black pepper.

Place arugula & spinach in large pot with 1/2 cup water and cook over high heat until leaves have completely wilted, about 5 minutes. Drain and allow to cool. When cool, squeeze leaves in handfuls to eliminate as much water as possible. Chop well, toss with Gruyere & onions, and set mixture aside.  Using a mandoline or sharp knife, slice potatoes 1/8 inch thick and dry well in a towel.  Heat butter in 12-inch nonstick skillet over medium-low heat until melted; swirl butter in pan to completely coat surface and sprinkle half of salt evenly in pan. Arrange one half of potatoes in pan, then sprinkle spinach mixture evenly over potatoes and add fresh basil layer. Arrange remainder of potatoes over spinach mixture and sprinkle with remaining salt and black pepper to taste.  Adjust heat so that you can hear some moderate sizzling, cover skillet, and cook for 10 minutes. Remove cover and cook for 5 more minutes. Shake pan to make sure galette is loose (loosen with spatula if not), then invert large plate over skillet and turn skillet over to drop galette onto plate. Invert another plate on top of the galette and turn it over, then invert skillet over 2nd plate and drop galette into skillet with uncooked side down. Sprinkle with black pepper. Cover and cook for 10 minutes, then uncover and cook for 5 more minutes.

adapted recipe from hungryagain.net