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

1. 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.
2. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
3. 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.
4. Loosen potatoes from bottom of skillet with a metal spatula.
5. Add garlic and cook, stirring, until garlic is pale golden.
6. Add greens and cook, covered, 3 minutes, or until greens are wilted.
7. Season mixture with salt and pepper and stir until combined well.

red potatoes, unsalted butter, olive oil, garlic, beet greens

Taken from www.epicurious.com/recipes/food/views/red-potatoes-and-wilted-greens-13646 (may not work)