Easy and delicious. The smaller the dice of the potatoes, the quicker they will cook. This is a fairly loose recipe. Add whatever herbs, fresh or dried you like, as well as other seasonings–red pepper flakes, paprika, curry powder, even some parmesan sprinkled over all at the end.
2 – 3 T butter and/or vegetable oil
2 large or 3 medium potatoes, cubed
1 medium onion, chopped
2 – 3 cloves garlic, minced
broth or water, added as necessary
1 large bunch greens, washed, stemmed if necessary, coarsely chopped
fresh, chopped herbs or dried herbs and/or other seasonings (see headnote)
salt and pepper, to taste
1. Heat the butter and/or oil in a large skillet over medium heat. Add potatoes, onions, and garlic. Sauté for a good 10 minutes, stirring frequently. The potatoes will likely start to stick to the pan, so add a splash of broth or water now and then prevent this. Don’t add so much that the potatoes are braising.
2. Add the greens, in bunches, if necessary, and stir to combine. Add any seasonings, as well as salt and pepper. Continue cooking; stirring and adding broth or water if necessary, until greens are cooked and the potatoes are tender. If you’re using a quick cooking green like spinach, then put them in at the very end. Taste for seasonings and serve.