Preheat oven to 450 degrees F.

Boil water in a medium sized pot. Add potatoes and cook for about 20 minutes, until tender. You should be able to pierce the potatoes with a fork easily. Drain and allow to cool slightly on a baking sheet.

In a small bowl, put balsamic vinegar and garlic. Add 3 Tbsp extra virgin olive oil and whisk well.

Using a drinking glass or mason jar, smash potatoes by pressing them flat. Season with sea salt, to taste. Drizzle the balsamic vinegar mix on top of the potatoes. Roast potatoes for 25 minutes, until they begin to brown and look a little crispy-delicious on the outside.

While potatoes are roasting, heat the remaining 1 Tbsp extra virgin olive oil in a pan over medium heat. Add sliced red onion and cook until it begins to caramelize, about 10 minutes. Add greens and a dash or two of sea salt. Continue to sauté until tender, about 5 more minutes.

Once potatoes are done roasting, top with onions and greens. Finish with a little Maldon sea salt, optional but seriously delicious.