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Crushed Red Potatoes with Winter Greens

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Flecks of red potato skin and deep green from the winter greens add festive color to the plate.”


    • 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


  • 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.
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