Scrape the borage stems until all the hairs covering them are removed.
Wash in plenty of cold water.
Place in a pot of boiling water.
When it returns to the boil, add chopped potato and salt to taste.
Boil for 30 minutes.
Sauté in a frying pan of olive oil and chopped garlic until golden brown.
Mix the drained borage with the sautéed mixture and it is ready to eat.