This rustic side dish combines Country Greens with roasted potatoes
Heat oven to 425 degrees. Spray a large roasting pan with nonstick spray and set aside. Bring 4-5 quarts of unsalted water to a boil in a large stockpot.
While waiting for water to boil, cut potatoes in half lengthwise, and then slice halves into a large dice – pieces should be about 1 inch square. Put potatoes, onion and oil in a large mixing bowl and stir gently to coat vegetables. Sprinkle seasoning over potato mixture and stir to coat potatoes well. Transfer potato mixture into prepared pan and roast for 30 minutes.
While potatoes are roasting, as soon as the water boils, add greens straight from the bag, stir to submerge, reduce heat and boil greens for 15 minutes, stirring occasionally for even cooking. Remove from heat and drain greens into a colander in the sink. Allow greens to drain until potatoes are ready.
Test potatoes with a fork at end of cooking time; if they are tender, they are done. If they are not done to your liking, allow to roast for an additional 5 minutes. (Roasting time will depend on size of potato pieces and oven temperature.)
When potatoes are done, remove pan from oven and add the drained greens to the potatoes, stirring and tossing gently to combine.
Transfer potato-greens mixture to a serving platter and serve.