A coarsely mashed (or smashed) potato dish–and all in one pot! Most greens can be used here; only the cooking time will vary.
2-lbs potatoes, washed, scrubbed and quartered
1 bunch greens, washed and coarsely chopped
1/4 c extra-virgin olive oil
1/4 c chopped fresh basil, or other herb
salt and pepper, to taste
1. Place the potatoes in a large pot of boiling (salted) water. Reduce the heat to medium, cover and cook 15 minutes, or until the potatoes are getting to be tender. Add the greens and cook 5 to 10 minutes longer or until the potatoes can easily be pierced with a fork and the greens are tender. Drain, reserving some of the cooking water.
2. Return the potatoes and greens to the pot. Stir in the oil and basil. Mash to your liking, adding some of the cooking liquid if the mixture seems a little dry. Stir in some salt and pepper. Serve immediately.