Potatoes & Greens

• 1 pound greens such as collards, chard or kale.
• 2 pounds potatoes, chopped & 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 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.

From:  https://www.eatingwell.com/recipe/247663/crushed-red-potatoes-with-winter-greens/.