- 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 cook, covered, 3 minutes, or until greens are wilted.
- Season mixture with salt and pepper and stir until combined well.