Adapted from lidiasitaly.com
3 medium potatoes
1 Savoy cabbage, about 2 1/2 pounds
4 garlic cloves, lightly crushed
¼ c. olive oil
2 t. unsalted butter
Salt and freshly ground pepper
Peel and quarter the potatoes. Core the cabbage and cut the remainder into 1-inch cubes. Bring 4 quarts water to a boil, add the potatoes, and cook until half-done, about 10 minutes. Add the cabbage and cook until both vegetables are tender, 10-15 minutes longer. Drain the vegetables thoroughly. In a large skillet, brown the garlic lightly in the olive oil. Add the cabbage, potatoes, butter, salt and pepper. Mash the vegetables coarsely, leaving plenty of lumps. If the mixture is too moist, continue to sauté it a little longer, taking care not to scorch it. Adjust seasoning, discard the garlic cloves if desired, and serve.