Ingredients
2
pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
2 to 3
tablespoons butter, plus more as needed
Olive oil
1
cup sliced leeks or alliums of choice (shallots, onions, scallions)
2
garlic cloves, sliced
2
quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4
tablespoons milk or vegetable broth (optional)
Fried egg, smoked salmon, or a simple green salad (optional)
Preparation
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
