Flecks of red potato skin and deep green from the winter greens add festive color to the plate.
Active Time: 30 minutes |
Total Time: 30 minutes
1 pound greens such as collards, mustard greens, broccoli rabe and/or escarole, (8 cups)
2 pounds small red potatoes,scrubbed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 cup fat-free buttermilk
Salt & freshly ground pepper to taste
Remove tough fibrous stems and any wilted or yellow leaves from greens. Wash leaves well and cut into 1-inch pieces. Set aside.
Cook potatoes in a large saucepan of boiling salted water until tender, about 15 minutes. Remove with a slotted spoon and transfer to a medium bowl. Crush with a potato masher or the back of a large spoon and set aside. Add the greens to the boiling water and cook until tender, 2 to 3 minutes. Drain and set aside.
Dry the pot, add hoil and heat over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the cooked greens and toss with the garlic. Stir in the crushed potatoes and buttermilk. Season with salt and pepper.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
22 g Carbohydrates;
4 g Protein;
4 g Fiber;
68 mg Sodium;
615 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable
Tips & Notes
Make Ahead Tip: Prepare up to 1 hour ahead and keep warm over a larger pan of barely simmering water.