Monday, July 12, 2010
Potatoes with collard greens
Potatoes seem to have replaced lettuce here as the vegetable we have too much of. Fortunately, they generally last longer than lettuce does; nevertheless, another week of potatoes in the shipment and we'll need to dig a root cellar.
Fried potatoes (aka home fries) are a quick and filling dinner, which can be combined with a variety of different ingredients to produce a relatively healthy meal (I use olive oil, and it's really more of a saute than any kind of deep-fry). First I cooked the potatoes in some water to soften them up (right in the skillet, about an inch of boiling water + potatoes, cover and simmer on medium for about 10 minutes). This is about 4 medium potatoes, by the way. Then I threw in about a pound of collard greens, rinsed and shredded (don't put the stems in). Cover again for a couple of minutes to wilt the greens. Then, I drained the potatoes and greens in a colander and let them sit there while I sauted some chopped-up onion in olive oil. Once the onion was soft, I threw the potatoes and greens back into the skillet, added some more olive oil (1-2 Tbsp), and fried it all up. Keep the heat on medium or the greens will disintegrate. I also added some sliced up veggie sausage (Field Roast, the best you will ever taste!). Seasoned with cumin, paprika, chili powder, salt/pepper, and some fresh parsley.
As you can see from the photo, I threw some corn in a pot of boiling water while all this happened. Meal prep totaled about 20 minutes.
P.S.: After the corn water cooled, I used it to water some of my outdoor plants.