Collard Greens and Potatoes (Italian Style)
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 lb. Collard Greens, fresh or frozen (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground OR Hot Sauce (optional to taste)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

(To enlarge the photo of the Collard Greens and Potatoes (Italian Style), click on the photo or link)

Preparation

Collard greens and potatoes is a delicious vegan recipe that will serve 2 to 4 people as a main meal. Preparation time is about 15-20 minutes and cooking time is about 30 to 40 minutes.

We prefer cooking the collard greens and potatoes in a large covered glass or ceramic baking dish in a microwave, on high, or conventional oven at 350 degrees F.  This eliminates the risk of burning and sticking, and the need for oil. 

Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until later).

Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking dish.  If using frozen collard greens, defrost before adding to baking dish.

Peel and chop the onion, and add to the baking dish.  Peel and crush the garlic, and add to the baking dish.  Wash, peel, and thinly slice the carrot, and add to the baking dish.  Add the oregano, fennel seeds, cayenne pepper or hot sauce, and washed and chopped porcini mushrooms.  Mix the ingredients well.

Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking dish.  Mix well.

Place the baking dish in the microwave oven (set on "high") for about 30 to 40 minutes or in a preheated conventional oven (set at 350º F.) until the veggies are soft.  Mix every 10 to 15 minutes to insure uniform cooking.

After about 30 minutes of cooking time  in the microwave, cut the whole tomatoes into bite size pieces, and add the tomatoes to the baking dish and mix well.  Place the baking dish back into the microwave oven and cook for another 5 to 10 minutes.  When the potatoes are soft, the collard greens and potatoes are ready to eat.

Serve and Enjoy!

Ingredients Information

Carrots

Collard Greens

Collard Greens, Frozen Chopped

Fennel Seeds

Garlic

Mushrooms, Porcini B (Cepes), dried

Onions, Yellow

Oregano, Dried

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Tomatoes, Canned, Whole

Utensils and Equipment Information

Dish, Ceramic Baking

Food Processor

Garlic Press

Knives

Peeler, Vegetable

Spoon, Large Mixing

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!