The kale and chard in our small box garden mightn’t be growing enough to sustain our family, this year is our first year with any type of harvestable garden, so even though the yield is small it was still exciting being able to make something with them.
This dish is made with new red potatoes I bought at the farmer’s market and summer greens, kale and chard. It’s perfect as a side dish for dinner, or paired with a god loaf of bread and a few fresh peaches or cherries for a lunch.
As far as greens go, feel free to use anything you have growing, beet tops, kale, chard, collards, broccoli, etc.
new red potatoes with wilted summer greens
About 2 pounds new red potatoes, quartered or halved
a few garlic cloves, minced
2 to 4 cups greens, stems removed
olive oil or butter
salt and pepper
herbs such as thyme or rosemary, chopped (opt)
Prepare potatoes by roasting or boiling them until soft through, toss with a bit of butter and keep in a bowl in a warm place.
Tear the greens into smaller pieces, set aside. Saute garlic in oil or butter over medium heat until aromatic. Add potatoes, frying for a minute or two, longer if they were boiled. Add greens, cover and let cook until they are wilted. Season with salt and pepper to taste, adding herbs if you like.
You can add the herbs when saute-ing the garlic, I usually do this with the hardier herbs such as rosemary so they are a bit softer when served.
If you like a bit more heat, add a hearty pinch of crushed red pepper when sauteing the garlic or a small pinch of ground cayenne pepper just before serving.
