1.  In a well-seasoned cast-iron skillet, heat oil over medium heat.

2.  Add garlic, rosemary, potatoes, and greensand toss well to combine. Saute until greens wilt, 4 minutes.

3.  Then smash the mixture down to a pancake shape with a spatula. Continue to cook for another 3-4 minutes, then sprinkle with Parmesan and serve hot as an accompaniment to grilled meats.

4.  You can also serve the saute with corn bread and a bowl of bean soup.