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Boil potatoes until just cooked.
When cool enough to handle, cut into small chunks.
Wash greens well and chop into small pieces.
In a frying pan, heat ¼ cup of olive oil, add the potatoes and sauté until golden.
Add greens and sauté until cooked.
Remove from pan and drizzle with olive oil and a squeeze of lemon juice, season to taste.
Serve warm or at room temperature.