This is comfort food at it's best. A homey and unpretentious looking dish, that is full of taste and comfort. It also begs for a pan of cornbread.
I have been using kale because that's what's in the garden. If you use collards you may have to cook the greens longer.
Greens with Potatoes
4 boiling potatoes, about 1 pound
1 to 2 pounds greens, trimmed and coarsely chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 teaspoon red pepper flakes
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 20 minutes. Drain, then peel and coarsely chop. Simmer the greens in a large skillet with a small amount of salted water, until tender, about 10-15 minutes, then drain. You may have to do this in two batches. Return the skillet to the stove, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic; add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.