Sweet Potato and Collard Greens Hash

Sweet Potato and Collard Greens Hash

Yields: 4 servings

5 large collard leaves, stemmed and washed
2-3 tbs. olive oil
1 onion, sliced thinly into half moons
2-4 garlic cloves, sliced thin
1/2 tsp. minced hot pepper (optional)
3/4 lb. sweet potatoes

1. Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to colander with a slotted spoon or skimmer and run cold water over the leaves. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.

2. Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and hot peppers. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.

3. While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 20-25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.

4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.

Adapted from Martha Rose Shulman in the NYT