Contributed by Lisa/Urban Harvest (adapted from Deborah Madison's Vegetarian Cooking for Everyone)

Ingredients

1 lb potatoes, cubed
Salt
1 garlic clove, thinly sliced
1 bunch Collard greens (or other winter greens, or Asian greens)
1/2 tsp red pepper flakes
14-oz diced tomatoes
2 Tbsp olive oil, plus extra for drizzling

Instructions

Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 25 min. Drain, then peel and coarsely chop.

Bring 1 quart of water to a boil in a skillet, then add 1 tsp salt, and the sliced greens (stems removed). Simmer, uncovered, turning the leaves until all are tender, approx 15-20 min; drain.

Return the skillet to the stove, add the oil, and heat the garlic and pepper flakes. When the garlic is fragrant, add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes with a fork, and mashing them into the greens to make a kind of rough hash. Taste for salt, and serve with olive oil (or hemp oil*) drizzled over the top.

*Hemp Oil adds a nice nutty flavour, plus extra nutritional value!!

Read more recipes