Greens with Potatoes

4 yellow potatoes (about 1 lb) scrubbed

1-2 lbs greens, trimmed and coarsley chopped

2 TBSP olive oil, plus extra for drizzling

1 large garlic clove, thinly sliced

1/2 TSP red pepper flakes (a couple shakes)

2 tomatoes (if in season), peeled and diced

1. Cover potatoes with cold, salted water and bring to a boil. Boil until tender, about 25 minutes. Drain, cool, peel and coarsley chop.

2. Simmer the greens in a large skillet until tender, then drain.

3. Return the skilleet to the stove, add oil and heat with garlic and red pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes (if using). Cook over medium heat, breaking up the potatoes with a fork and mashing them into greens to make a kind of hash. Taste for salt and serve with olive oil drizzeled over the top.

A Versatile Recipe for the Hearty Greens You Dont Know What to Do With

from The Farm to Table Cookbook by Ivy Manning

1 bunch hearty greens
Toasted sesame oil
Good quality soy sauce
toasted seseame seeds

1. Tear the leaves from their tough ribs and stems. Bring a pot of water to boil, add the leaves, and boil until tender, 1-3 minutes depending on the type of greens.
2. Drain the greens in a colander and push them to remove as much liquid as possible.
3. Roughly chop the cooked greens and place them on a serving plate. Sprinkle lightly with sesame oil and soy sauce; toss to coat. Sprinkle with sesame seeds and serve.

Greens Sauteed with Garlic, Raisins and Pine Nuts

This is our favorite way to eat braising greens or any mixture of greens that we have on hand. I keep raisins and pine nuts on hand so I can make this often. This is supposed to serve 4 or 6 but 3 at our house can eat it all.

About 1 1/2 pounds mixed greens (such as mustard, kale, collard, leaves only) shredded, washed and drained
1/2 cup packed raisins
3 tbsp olive oil
7 cloves garlic, minced (or whatever you desire)
1/2 cup pinenuts, lightly toasted
3 tbsp balsamic vinegar

1. Bring 1/2 water to boil in a large soup pt or saute pan over medium-high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until greens are very tender, about 20 minutes.
2. Meanwhile, combine the oil & garlic ina skillet and cook over medium heat until the garlic is soft, 3 to 4 minutes. Stir in the pine nuts, remove from heat and set aside.
3. When the greens are cooked, pour off any liquid remaining in the pot without draining thoroughly so the greens remain moist. Stir in the vinegar and garlic oil.