1 tbsp. butter
1 tsp. chili oil (or substitute vegetable oil with a little crushed red pepper)
1 baking potato, or 3-4 small red potatoes, thin-sliced
1 leek or small onion, finely chopped
salt and pepper
1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
1/2 tsp. dried ground thyme
3/4 cup cooked sweet corn
3 sprigs fresh oregano, torn up (or other fresh herbs, except mint)
1/2 tsp. paprika
grated Parmesan (optional)

Heat butter and chili oil in large skillet over medium flame.  Add potatoes and leeks or onions, and season well with salt and pepper.  (You may also partially cook the potatoes first in salted water until nearly tender before frying them.)  Let the potatoes brown lightly in the pan on one side for several minutes.  Toss potatoes, season with more salt and pepper, and let them brown lightly again.  When potatoes are almost tender, toss in greens and thyme, then add a little less than a 1/4 cup water, cover the pan, and raise heat to high.  Let steam until greens are nearly done, 1-2 minutes.  Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning.  Season to taste and top with Parmesan, if desired.

Makes 2-4 servings.