1/2 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
1 bunch beet greens, tough stems discarded and remainder washed well and dried
In a medium saucepan bring potatoes with salted water to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander, let cool, and cut each potato in half. In a heavy skillet, heat butter and oil over moderate heat and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted. Season with salt and pepper to taste and stir until combined well.
Wilted Beet Greens with Baby Red Potatoes