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This Week's Recipes

Meal 1

Potato and Collard Green Hash


YIELD Serves four to six

TIME2 hours

Andrew Scrivani for The New York Times

Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.


1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water

Salt to taste

3 tablespoons extra virgin olive oil

1 onion, sliced very thin in half-moons

2 to 4 garlic cloves, green shoots removed, sliced thin

¼ to ½ teaspoon crushed red pepper flakes (optional)

¾ pound yellow-fleshed potatoes, such as Yukon gold