A hearty and flavorful dish combining tender potatoes, vibrant greens, and savory tomatoes, perfect for a cozy winter meal.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook uniformly.
Boil the diced potatoes in salted water until tender, about 7 minutes. Drain and set aside.
Test the potatoes with a fork; they should be soft but not falling apart.
Wash the greens thoroughly and chop them into manageable pieces, removing any tough stems.
Use a salad spinner to dry the greens quickly after washing.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the cooked potatoes to the skillet and sauté for 2 minutes to lightly brown them.
Stir gently to avoid breaking the potatoes.
Add the chopped greens and diced tomatoes to the skillet. Cook, stirring occasionally, until the greens are wilted and tender, about 5 minutes.
Cover the skillet briefly to help the greens cook down faster.
Season the dish with salt and ground black pepper to taste. Serve warm.
Taste and adjust the seasoning before serving.
