I’ve said this before, but winter is the season when we eat a lot of greens, many of them from our winter garden. (Of course, this year we’re not having much of a winter at all. Not only are the fruit trees in bud, they are also beginning to bloom. There have been many mutterings in the Turner household over this.)
One of most favorite recipes for greens is quite easy and can mostly be made with stuff right from the garden. It’s a hash, made with only five things: potatoes, greens, garlic, cheese, and eggs. (The recipe is modified from Deborah Madison’s Vegetarian Cooking for Everyone.)
You begin by boiling the potatoes in salted water. When I was working, I liked to do this step the day before and just leave the potatoes in the fridge. If they’re thin skinned potatoes, I don’t even bother to peel them.
Then take some greens–wash and chop them. Wilt them in a pan with some salt and just the water clinging to their leaves. (I usually use kale for this, since it’s my favorite kind of green.) Set them aside.
Roughly chop up the potatoes and mince some garlic. Heat both with some olive oil in the pan, then, when they’ve began to brown a bit, add the greens, mashing them all together to make a hash.
Top with some cheese (a sharp cheddar is my favorite) and a fried egg. And it’s done!
Simple, easy, and delicious.
(And if your kids are like mine, they will gleefully eat the egg and potatoes, while screaming whenever they encounter a green bit.)