1 pound greens, such as collards, mustard greens, broccoli rabe
and/or escarole (8 cups)
2 pounds small red potatoes, scrubbed
1 Tbsp. olive oil
2 cloves garlic, finely chopped
1/2 cup buttermilk
salt and fresh ground black pepper to taste
Remove the tough fibrous stems and any wilted or yellow leaves from the greens. Wash the leaves well and cut into 1 inch pieces. Set aside. In a very large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Remove with 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 potato water and cook until tender, about 2 or 3 minutes. Drain and set aside.
Dry the pot and return to medium heat. Heat oil, add garlic and sauté until fragrant, about 1 minute. Add the cooked greens and toss with the garlic. Stir in the potatoes and buttermilk. Season with salt and pepper.