Name: Skillet Potatoes and Greens
Ingredients: 2 cups potatoes, diced small (340g); 1 tbsp oil; 1-2 tbsp garlic, minced (2-4 cloves); 1 cup fresh arugula, chopped small (30g); 1 cup fresh mizuna, chopped small, large stems removed (30g); 1 cup kale, chopped small , stems removed (32g) about 4 leaves; 1 cup green beans, trimmed, cut small (150g); salt and pepper to taste; fresh parsley for garnish

Print Recipe

Skillet Potatoes and Greens

Servings: 2 servings

Ingredients

2 cups potatoes, diced small (340g)
1 tbsp oil
1-2 tbsp garlic, minced (2-4 cloves)
1 cup fresh arugula, chopped small (30g)
1 cup fresh mizuna, chopped small, large stems removed (30g)
1 cup kale, chopped small , stems removed (32g) about 4 leaves
1 cup green beans, trimmed, cut small (150g)
salt and pepper to taste
fresh parsley for garnish

Instructions

Prepare the vegetables

scrub and dice the potatoes small, trim and cut beans into small bites, chop all three greens small and remove any thick or lanky stems, mince the garlic

Cook the potatoes and beans

Heat oil in a large skillet to medium, add oil, once hot add potatoes. Cook, stirring occasionally, for 10 minutes. Add the beans and cook for an additional 5 minutes. Potatoes should be tender and golden brown. The beans should be crisp-tender.

Add the garlic and greens

Stir in the minced garlic and cook for about a minute until fragrant. Add the arugula, mizuna, and kale. Cook until wilted about 2-3 minutes. Season with salt and pepper to taste.

Serve

Divide between 2 plates and garnish with parsley if deisired

Notes

You can use canned beans (white beans or chickpeas) in place of green beans. Add to pan after greens and cook for 2 minutes to heat the beans through.