Red Potatoes with Greens

Total: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

You can’t go wrong with a bunch of in-season greens and the beautiful skin of red potatoes


  • 4 red potatoes
  • 1 bunch in-season greens (kale, swiss chard, collards etc)
  • ½ tsp black pepper
  • 1 onion, thinly sliced
  • ½ tsp paprika
  • 2 garlic cloves, minced
  • 2 tsp reduced-sodium soy sauce
  • Water or low-sodium vegetable broth for sautéing


  1. Scrub the potatoes and cut into 1/2 inch cubes or wedges. Steam over boiling water until just tender (around 15 minutes) when pierced with a fork. Rinse with cold water then drain and set aside.
  2. Rinse the greens then remove any tough stems. Cut or tear the leaves into small pieces.
  3. Heat water or broth in a large skillet and add the onion and garlic. Sauté until soft.
  4. Add the cooked potatoes, pepper, and paprika. Use a spatula to turn the mixture gently and mix all the ingredients.
  5. Spread the greens over the top of the potato mixture. Sprinkle with soy sauce. Cover and cook, turning occasionally, until tender.