Food & Cooking Recipes Quick & Easy Recipes Skillet Potatoes with Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Frederic Lagrange Servings: 8 This easy side dish highlights the bounty of the farmer's market in summer. Ingredients 1 ½ pounds small Yukon Gold potatoes, halved Coarse salt and freshly ground black pepper 8 ounces kale, stems removed and leaves torn into 2-inch pieces 2 tablespoons extra-virgin olive oil 1 clove garlic, thinly sliced Pinch red pepper flakes Directions Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain. Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature. Rate it Print