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Crushed Red Potatoes with Winter Greens

http://www.eatingwell.com/recipes/crushed_red_potatoes_with_winter_greens.html

From EatingWell:  November/December 1993

Flecks of red potato skin and deep green from the winter greens add festive color to the plate.

8 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

1. Remove tough fibrous stems and any wilted or yellow leaves from greens. Wash leaves well and cut into 1-inch pieces. Set aside.
2. 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.
3. 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.

Nutrition

Per serving : 119 Calories; 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.