Red Potatoes and Wilted Greens

1. 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.

2. 2

   Drain potatoes in a colander and when cool enough to handle cut each potato in half.

3. 3

   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.

4. 4

   Loosen potatoes from bottom of skillet with a metal spatula.

5. 5

   Add garlic and cook, stirring, until garlic is pale golden.

6. 6

   Add greens and cook, covered, 3 minutes, or until greens are wilted.

7. 7

   Season mixture with salt and pepper and stir until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.