Nonna Michelina's Foglie e Patate

4 large starchy potatoes, such as russet
1 lb (2 bunches) broccoli rabe (or seasonal green leaves like Swiss chard, kate, etc.)
1/2 cup extra virgin olive oil
6 garlic cloves
Kosher salt
Calabrian red pepper flakes
salt and pepper to taste

Peel potatoes. Place in a pot and cover with cold water. Add 1 to 2 teaspoons of kosher salt and bring to a boil. Reduce heat and simmer. Cook until potatoes are tender, about 15 to 20 minutes. Drain well and mash potatoes with a fork leaving large chunks. Set aside.
In the meantime, trim the broccoli rabe, removing the stems. Bring another pot of water to a boil, add 1 tablespoon kosher salt and cook broccoli rabe until leaves turn a bright green, about 5 minutes.
Drain and refresh in a bowl of ice water. In handfuls, squeeze the excess water out until the leaves are as dry as possible. Coarsely chop the leaves. Set aside.
Heat oil in a pan and sauté garlic cloves until just golden. Add chopped broccoli rabe leaves and sauté. Add the potatoes and mix well. After a few minutes, turn the burner low and use a fork to mash the potatoes and leafy greens further until well blended. Flavor with salt and pepper to taste. Sprinkle with dried Calabrian chili flakes, drizzle with your favorite olive oil and serve.

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