Garlicky Kale with New Potatoes

This time of the year there's not too much available at the Farmers' Markets, but I still see greens, garlic, and potatoes, so I thought of this recipe. Hope you enjoy.

Ingredients

1. 1 large bunch of kale or collard greens
2. 24 small new potatoes (2 lbs.) scrubbed
3. 1 T olive oil
4. 1 small onion
5. 3-4 cloves garlic, crushed
6. 1/4 to 1/2 C water
7. Juice of 1/2 lemon to 1 lemon, to taste
8. Salt and pepper to taste

Directions

• Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
• Steam potatoes in skins until tender. When cool enough to handle, cut in half.
• Meanwhile, in large pot or stir-fry pan, heat oil over medium heat.
• Add onion and garlic and cook, stirring frequently, for 2-3 minutes.
• Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes).
• Drain and transfer to colander. Remove and discard garlic.
• When cool enough to handle, squeeze out excess liquid.
• In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix.
• Season to taste with salt and pepper and serve.

Yield

Makes 6 servings.