1 pound red baby potatoes
1/2 pound green beans, trimmed and sliced
1 bunch (1 pound) collard greens, trimmed and chopped
2 tablespoons olive oil
1 large clove garlic, minced
1/2 cup Kalamata or black olives, pitted and chopped
1/2 cup fresh grated Parmesan cheese
juice of 1 lemon
sea salt and fresh cracked black pepper to taste
Scrub the potatoes and cut into 1-inch pieces. Put them in a large heavy-bottomed sauce-pan along with enough water to cover, and add a pinch of salt. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the potatoes are fork tender. Add the green beans and collard greens and cook for another 5 minutes. Drain and return to the pan.
In small frying pan or saucepan, heat the oil over medium-low heat. Toss in the garlic and stir and fry for a few minutes. Add olives and stir and fry for a minute. Remove from the heat. Transfer this mixture to the pot with the potatoes, green beans and collard greens. Add the Parmesan and lemon juice. Season with more salt if desired and some fresh cracked black pepper. Toss lightly to combine. Serve warm.