Boil the potatoes in salted water for 5-7 minutes until tender. Remove with a strainer, reserving cooking liquid.
Wash the greens well and then chop, removing tough stems. Cook the greens until done in the potato water.
Sautee the chilies and potatoes in water in a large skillet for 1 minute. Add the greens, tomatoes, and garlic. Cook for about 5 minutes, breaking up the potatoes and mixing everything together. Add salt and pepper to taste and serve.