(Adapted from Eating Well.)
12 oz potatoes, such as russets
1 bunch kale, or similar winter greens such as (red or Swiss) chard
1 onion, chopped into long, thin strips
4 cloves garlic, chopped
olive oil
salt, pepper, and red pepper flakes to taste
Start a pot of water boiling, and chop potatoes into bite-sized cubes, about 1 inch on a side. Boil potatoes for 15 minutes, or until tender.
Saute garlic in a little olive oil at low heat until straw-colored. Add onion, stirring occasionally until browned. Add greens, and saute until wilted. If greens are cooking slowly, you may speed up the process by steaming. (Add a few few tablespoons of water, turn heat to low, and cover; remove lid and allow water to cook-off when greens are wilted.)
Add potatoes to saute pan. Season to taste with red pepper flakes, salt, and pepper.
A delicious alternative to greens and beans, though we don’t make it nearly as often.