(POSTED: May 31, 2005)
Collard Greens and Potatoes - Italian Style
1 lb. Collard Greens, fresh or frozen (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
We prefer cooking the collard greens and potatoes in a large covered glass or ceramic baking dish in a microwave or conventional oven. This eliminates the risk of burning and sticking, and the need for oil.
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until later).
Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking dish. If using frozen collard greens, defrost before adding to baking dish.
Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish. Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper, and washed and chopped porcini mushrooms. Mix the ingredients well.
Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking dish. Mix well.
Place the baking dish in the microwave oven (set on "high") or in a preheated conventional oven (set at 350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking.
After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are ready to eat. Enjoy.