Red Potatoes and Wilted Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
3/4 pound small red potatoes |
1 tablespoon unsalted butter |
1/2 tablespoon olive oil |
1 small garlic clove, minced |
4 cups packed beet greens, mustard greens, or swiss chard (about 6 ounces) tough stems discarded and remainder washed well and dried |
Directions:
1. In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
2. In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
3. Season mixture with salt and pepper and stir until combined well.
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