If you can scrounge enough small-size spuds for this recipe, I recommend it. Small, whole potatoes look great with the greens. This is delicious, too, with cut-up potatoes, though the cut potatoes tend to get a ragged look. You can ‘smash’ the potatoes, too, if you like.

4 c or so whole, small potatoes or cut-up potatoes
10 c or so washed, chopped greens, stemmed if necessary
1 bottle (12 oz) beer, amber or dark, if possible
(salted) water, as necessary
1 T vegetable oil or butter
2 cloves garlic, minced
1/2 c buttermilk or whole milk or milk substitute
salt and pepper, to taste

1. Put potatoes in a a large saucepan. Pour beer over and enough (salted) water to cover by a good inch. Bring to the boil and cook until just tender. Remove with a slotted spoon to a colander and allow to drain. If smashing the potatoes, transfer drained potatoes to a bowl to do the deed.

2. Return water to the boil and add greens. Cook to desired tenderness–your call here. Drain and set aside–reserve the cooking water.

3. In a skillet heat the oil or melt the butter. Sauté the garlic for about a minute. Add the potatoes and stir to coat with the oil. Add the greens and stir to combine–try to separate the greens as much as you can; they like to clump. Stir in the buttermilk, salt, and pepper. Heat through gently. If the mixture seems too dry, then add splashes of reserved cooking water.