Crushed Red Potatoes with Winter Greens

Crushed Red Potatoes with Winter Greens

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From: EatingWell Magazine, Holiday Issue 1995

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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
  • ½ cup fat-free buttermilk
  • Salt & freshly ground pepper to taste


  • Active

  • Ready In

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

Nutrition information

  • Per serving: 113 calories; 2 g fat(0 g sat); 3 g fiber; 21 g carbohydrates; 4 g protein; 67 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1,815 IU vitamin A; 23 mg vitamin C; 99 mg calcium; 1 mg iron; 186 mg sodium; 600 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (36% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable

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