Garlic Potatoes with Greens

Makes 6 servings

4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes

Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.

While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.

When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.

From The Farmhouse Cookbook by Susan Herrmann Loomis