Prep 15 mins
Cook 45 mins
I developed this recipe after reading up on healthier way to prepare potatoes, and read a blog claiming that adding in cauliflower to mashed potatoes added more nutrients. I tried it and ended up developing the recipe into something nutritious and delicious at the same time. In the version below, I use only collard greens, however I've used swiss chard and other greens before. I'd suggest finding which greens work best for you. Or you can mix them and have the best of both words.
- Wash and chop up your potatoes and cauliflower (Don't peel you potatoes, the skins contain good nutrients). Place them in a large pot and set them to boil. Boil until desired softness.
- Chop up your onion and collard greens, and sautÃƒï¿½Ã‚Â© with butter in a separate pan. Start cooking your onions first, then add in your greens. You want to make sure you don't overcook the greens. They should be slightly wilted, but still crisp. Sprinkle in some garlic powder as you're cooking them. Set aside when fully cooked.
- Drain the potatoes and cauliflower. Add a slice of butter and milk, and mashed thoroughly (you can add more milk than recommended if it's too thick).
- Stir your sautÃƒï¿½Ã‚Â©d greens and onions.