Red Potatoes
- 1 12 lbs small red potatoes, scrubbed
- 2 garlic cloves, minced
- 12 ounces beet leaves or 12 ounces swiss chard
- 1 tablespoon canola oil
- 1 tablespoon butter
- salt and pepper
- Cook potatoes in enough salted water to cover, until tender about 15 minutes.
- Drain thoroughly.
- When cool enough to handle, cut potatoes in half.
- Meanwhile, wash greens in cold water and discard tough stems.
- In a large heavy skillet, heat oil and butter over medium heat.
- When foam subsides, add potatoes, and cook until golden, about 5 minutes.
- Use a spatula to loosen potatoes from skillet.
- Add garlic and cook, stirriing, for a minute or two until golden, not brown.
- Add greens, cover and cook until wilted, about 3 minutes.
- Season to taste with salt and pepper.
red potatoes, garlic, beet leaves, canola oil, butter, salt
Taken from www.food.com/recipe/red-potatoes-349985 (may not work)