Potatoes with Crispy Greens

1 bunch winter greens (we always use kale)
1 1/2 lbs potatoes
2 cloves garlic
1/2 c. olive oil
salt & pepper

Heat thet over to 400. Strip greens from stems and slice into strips approx 1/2 in wide. Cut potatoes up. Toss together with garlic (minced) in olive oil. Pour into a jelly roll pan or something like it and roast in the over for an hour. Toss periodically while roasting. Eat them hot- does not reheat and is not nearly as good lukewarm.

Potatoes are standard roasted potatoes, but the greens really do get crispy (careful not to burn them), which was a revelatory flavor/texture for us. Very good with sour cream on the side.