Sauteed Greens with Potatoes and Rosemary - serves 4

1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp rosemary, minced
2 medium potatoes(3/4 lb) cubed and steamed
2 cups(6 ounces) chopped mustard
Greens
Freshly grated Parmesan cheese

In a well-seasoned cast-iron skillet, heat oil over medium heat.
Add garlic, rosemary, potatoes, and greensand toss well to combine. Saute until greens wilt, 4 minutes.
Then smash the mixture down to a pancake shape with a spatula. Continue to cook for another 3-4 minutes, then sprinkle with Parmesan and serve hot as an accompaniment to grilled meats.
You can also serve the saute with corn bread and a bowl of bean soup.