"A good brunch, lunch, or supper! Adapted from Moosewood Restaurant New Classic cookbook. New England, Australian, Mid West, West"
swiss chard, stemmed, sliced
( or spinach)
garlic cloves, minced
( about 4 large)
red bell peppers, diced
( 1/2 tsp. dried)
Rinse greens. Blanch them in 1/2 cup boiling water for 2 to 3 minutes, until wilted. Drain. Set aside.
Heat oil in a large nonstick skillet. Saute the onions and garlic on medium heat for 10 minutes, until onions are translucent. Add the diced potatoes, spreading them evenly in the pan. Cover, and cook 5 minutes. Uncover and stir well. Cook for 5 to 8 minutes more, until potatoes are browned and tender.
Now add the drained greens, bell peppers, thyme, and mushrooms, if using. Cover and cook for 5-10 minutes, stirring often, until peppers are tender. Stir in the soy sauce and hot sauce to taste. Serve immediately. Enjoy!
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Peppers and Greens Skillet Hash (cont.)