Winter Vegetable Hash

This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!

Ready In:
28mins
Serves:
Units:

ingredients

directions

  • Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
  • Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
  • Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
  • Warm the evoo with the red pepper flakes in a large saute pan.
  • When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
  • Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
  • Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.
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@Chef Edlear
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@Chef Edlear
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"This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!"
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  1. Chef Edlear
    This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!
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