Flecks of red potato skin and deep green from the winter greens add festive color to the plate. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 oil and heat over medium heat. Add garlic and saute 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.

Tips

Make Ahead Tip: Prepare up to 1 hour ahead and keep warm over a larger pan of barely simmering water.

Nutrition Facts

113 calories; 2.1 g total fat; 0.3 g saturated fat; 186 mg sodium. 600 mg potassium; 21.1 g carbohydrates; 3.4 g fiber; 2 g sugar; 3.8 g protein; 1815 IU vitamin a iu; 23 mg vitamin c; 67 mcg folate; 99 mg calcium; 1 mg iron; 35 mg magnesium;