From Andy Baraghani in The New York Times.
Ingredients:
1/4 cup extra virgin olive oil 4 green onions (recipe calls for leeks, but we got green onions!), finely chopped 4 garlic cloves, thinly sliced 2 pounds potatoes, with peel, sliced into 1/4-inch thick rounds 2 teaspoons ground turmeric 1 teaspoon red pepper flakes Salt and black pepper 1 bunch greens, stems removed, coarsely chopped
Preparation:
Heat oil in a large pot over medium-high heat. Add green onions and garlic and cook, stirring occasionally, until softened but not browned, 4 to 6 minutes. Add potatoes, turmeric and red pepper flakes and add a little salt and pepper. Add 5 cups water and bring to a simmer. Cook, stirring occasionally, until potatoes are nearly falling apart. Taste for salt. Add greens and simmer until wilted. Taste once more for salt and serve.