3small potatoesabout 12 oz, boiled just until fork-tender; peeled and cut into chunks
1TBSchopped garlic or garlic scape
1small onionchopped
1cupvegetable stock or water
6cups2 bunches mixed cooking greens, any variety
2TBStoasted chopped nuts—blanched almondspecans, peanuts, or any other nuts; pine nuts are best, but tend to be expensive. Sunflower seeds are good, too.
¼cupsour cream
¼cupgrated cheese
Salt and spices to taste
Instructions
Heat 1 tablespoon butter/oil in a large, heavy frying pan. Add the potatoes and toss until they begin to brown slightly; remove and set aside.
Add the rest of the oil or butter to the pan, then add the garlic and onion and sauté until soft. Pour the vegetable stock into the pan, then add the greens and stir.
Toss until totally wilted, then simmer, uncovered, until the liquid is absorbed or evaporated.
Add the nuts and toss again. Fold in the sour cream and cheese and stir until combined. Fold in the cooked potatoes. Add salt and your favorite spices to taste.