Prep time: 15 minutes | Cook time: 45 minutes

Ingredients

• 1 1/2 pounds fingerling potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 bunch collard greens (about 8 leaves), stems removed and leaves sliced into thin ribbons
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup water or vegetable broth
• 1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 450 degrees. Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 15 to 20 minutes, until a fork slides in easily. Drain well.
2. Transfer the potatoes to a rimmed baking sheet. Gently press each one with the bottom of a glass or a fork until it splits and flattens.
3. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon of the salt and all of the pepper. Roast for 20 to 25 minutes, until deeply golden and crispy at the edges.
4. While the potatoes roast, warm the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 minute.
5. Add the collards, the remaining 1/2 teaspoon of salt, and the water or broth. Cover and cook for 5 minutes, then uncover and cook for 3 to 5 more minutes, until silky and tender.
6. Finish the greens with the lemon juice. Pile them over the crispy potatoes and serve immediately.