Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

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