Date: Wed, 10 Nov 93 23:05:50 PST
From: mrum@firebug.Berkeley.EDU (Marc Rumminger)
This dish is a knockout. Great for cold winter days,
and packed with nutrition. This dish could be a great
source of calcium if you use the right greens (kale?).
WINTER GREENS AND POTATOES (vegetable hash)
from THE SAVORY WAY, by Deborah Madison
1 pound (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly ground pepper
Boil (or steam) the potatoes for 5-7 minutes in salted water.
Cook until tender, then remove with a strainer.
Wash the greens well and then chop, removing tough stems.
Cook the greens until done in the potato water (or steam them).
Cook the tougher greens longer.
Put a few tablespoons of water in a skillet. Add the
chilies and potatoes, stir well and cook for 1 min. or so.
Add greens, tomatoes, garlic. Continue cooking for 5 minutes
or so, breaking up the potatoes and working everything together.
It becomes somewhat muddled, but delicious. Taste for salt,
add pepper and serve.