1. In a well-seasoned cast-iron skillet, heat oil
over medium heat.
2. Add garlic, rosemary, potatoes, and greensand
toss well to combine. Saute until greens wilt, 4 minutes.
3. 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.
4. You can also serve the saute with corn bread
and a bowl of bean soup.