Sauteed Greens with Potatoes and Rosemary

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Sauteed Greens with Potatoes and Rosemary

 

1 tbsp. olive oil

2 cloves garlic, minced

1/2 tsp. rosemary, minced

2 medium potatoes, cubed and steamed

2 cups chopped mustard greens

freshly grated Parmesan cheese

 

In a well-seasoned cast-iron skillet, heat oil over medium heat.

Add garlic, rosemary, potatoes, and greensand toss well to combine. Saute until

greens wilt, 4 minutes.

Then smash the mixture down to a pancake shape with a spatula. Continue to cook

for another 3 to 4 minutes, then sprinkle with Parmesan and serve hot as an

accompaniment to grilled meats.

You can also serve the saute with corn bread and a bowl of bean soup.

Serves 4.

 

 

 

 

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