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Red Potatoes and Wilted Greens


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


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.

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 cover. Cook for 3 minutes or until greens are wilted.

Season mixture with salt and pepper and stir until combined well. Serves 2.