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

Source: EatingWell Magazine, Holiday Issue 1995




Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

114 calories; protein 3.8g; carbohydrates 21.1g; dietary fiber 3.4g; sugars 2.4g; fat 2.1g; saturated fat 0.3g; cholesterol 0.3mg; vitamin a iu 1815IU; vitamin c 22.7mg; folate 66.9mcg; calcium 99.4mg; iron 1mg; magnesium 34.9mg; potassium 600mg; sodium 185.8mg; thiamin 0.1mg.

1 starch, 1/2 vegetable