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Roasted Red Potatoes with Wilted Greens
By Melissa's Corporate Chefs


3/4 pound Ruby GoldĀ® Potatoes
1 tablespoon Unsalted Butter
1/2 tablespoon Olive Oil
1 small Organic Garlic *Roasted and Minced
4 cups Greens


In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender.

Drain potatoes in a colander and when cool enough to handle cut each potato in half.

In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes.

Loosen potatoes from bottom of skillet with a spatula.

Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.

Season mixture with salt and pepper and stir until combined well.