2 pounds of peeled and quartered potatoes
1 head of greens (chard, collards and kale work best)
½ of a large sweet onion, sliced
3 sliced garlic cloves
2 tablespoons olive oil

Boil potatoes until soft. Cut the leaves and thin stems from the main stalks of greens. Fill a
basin with cool water and dunk the greens until rinsed. Drain well in a colander. In a large
pot over medium heat, lightly sauté garlic and onion in the olive oil for about 5 minutes. Add
the greens, don’t stir, cover and cook for 2 minutes. Reduce heat. Season lightly with salt
and pepper and toss. Cover and cook for 10 more minutes, stirring frequently. Drain and
coarsely mash the cooked potatoes and blend them with the cooked greens.

- From Deb Edmondson, F2F Newsletter 6-13-06

Basil Pesto Potato Salad

5 medium red or yellow potatoes
2 T olive oil
2 T lemon juice
2 cloves garlic
1t. pepper
1 c. basil pesto
1 c. quartered cherry tomatoes
½ red onion, thinly sliced

Cook potatoes until tender. Drain, peel, cube and place in shallow bowl.
Wisk oil and seasonings together and pour over potatoes. Toss gently. Stir in
pesto, tomatoes and onion. Toss. Serve warm or at room temp.

- Glenda Stormes-Bice, F2F Newsletter 8-22-06