Aunt Carol’s Greens and Potatoes

I was bemoaning the fact that I don’t care for bitter greens, and my husband’s aunt Carol suggested this recipe. We liked it so much we’re making it again this week.

Here’s what I did: boiled about a pound of new potatoes in salted water. While they were cooking, I put a couple of tablespoons of olive oil into a skillet on medium heat and added three very large cloves of crushed garlic (equivalent to five medium cloves). I stemmed the greens (a mixture of kale and collards) and chopped them into strips. When the oil was warm and the garlic fragrant, I added the greens and let them saute, adding some salt along the way. They cooked a pretty good while, until the garlic and some of the greens turned golden brown. When the potatoes were finished I riced them directly into the skillet with the greens and added another tablespoon or so of olive oil. I stirred the potatoes and greens together and let the flavors meld, and added some pepper. It was delicious.