Red Potatoes And Wilted Greens

1. 1

   1. Bring potatoes with enough salted water to cover in a medium saucepan, and simmer 15 minutes or until tender.

2. 2

   2. In the meantime, wash and drain the chard well.

3. 3

   3. Drain potatoes in a colander and set aside until they are cool enough to handle. Cut each potato in half.

4. 4

   4. Heat 1 tablespoon of the oil in a large, nonstick skillet over moderate heat. Add the onion and cook until translucent. Add garlic and continue cooking until onion and garlic are pale gold. Remove them from the pan with a slotted spoon and set aside.

5. 5

   5. Add the cooled potatoes to the skillet cut-side down and saute until golden, about 5 minutes, adding a little more olive oil to the pan if necessary.

6. 6

   6. Add greens over the top of the potato mixture. Sprinkle with 2 tablespoons of water and the soy sauce, then add the onion/garlic mixture. Cover and cook, turning occasionally, until the greens are tender. Season mixture with pepper and stir until combined well.

7. 7

   7. Transfer mixture to a serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.