Potatoes and greens
Preparing: Cut the potatoes to even sizes and bake as for oven-browns (we use bacon fat if on hand or vegetable oil, salt and pepper). When the potatoes are crispy and brown, add chopped greens and a splash of vinegar (we use cider), toss well with the potatoes and put back into the oven for about 5 minutes, or until greens are wilted.
Eating: Stir up the dish, being sure to scrape up the crispy browns. This goes well with any meats, but especially grilled ones. It takes care of the starch and vegetable, so it's an easy side.
Dish history: We started eating this in Argentina where there was an abundance of greens, and not so many potato plants planted. It's an especially good way to stretch those tiny new potatoes.