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Garlicky potatoes with greens and olives

From Farm Where Life is Good

<p>Anything with potatoes and olives has to be good! Two of my favorite things.</p>
Source: Adapted from: Wild about Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Serves: 2-4

6 medium potatoes, scrubbed (choose waxy variety)
1 bunch kale, chard, spinach or mustard greens, chopped (when chopped probably 3 big handfuls)
2 Tbsp olive oil
6 cloves garlic
1/2 cup pitted Kalmata olives, rougly chopped
1 Tbsp lemon juice (or substitute seasoned rice wine vinegar)
1 Tbsp fresh basil, chopped
salt and pepper to taste

Step by Step Instructions
  1. Slice potatoes thickly. Boil in hot water until just tender with fork-test. (Don't let them fall apart to mush.) Drain and set aside.
  2. De-stem kale (if using); chop roughly. De-stem chard (if using); chop roughly and then thinly slice the stem. (If using) spinach, just chop roughly.
  3. Heat oil in pan, sauté garlic for just 1 minute over low heat (don't toast it!)
  4. Add potatoes and kale or chard (if using spinach or mustard greens, wait to add for 2-3 minutes; they don't take as long to cook). Add ¼ cup water, turn up heat to medium-high and cook 5-7min until greens are tender but bright green.
  5. Remove from heat and stir in olives and lemon juice/rice vinegar, sprinkle with basil and salt and pepper. Serve immediately.