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I adapted this recipe from this one in “Eat Close to Home”
  • 2 Tbsp olive oil
  • 2-4 cloves of minced garlic (to taste)
  • 1/2 an onion
  • 1 bunch of Kale, Mustard Greens or other Green
  • 2 c. diced tomatoes with juice (fresh, or one pint/small can)
  • 1-2 cups potatos
  • 1-2 cups vegetables (green beans, mushrooms, corn)
  • 1/2 tsp -1tsp of ground chile pepper or another warming spice that you like
  • Salt and pepper, to taste

Heat oil, then wilt your greens in it, turning frequently with tongs.  Don’t be afraid of the giant pile of them, as they will start to reduce and you’ll have 1/4 of the volume when you are done.

Add the tomatoes (cook for a minute or two if they’re fresh so they release their juice and cook until juice is just boiling (if using fresh tomatos, you’ll need a little extra time for the juice to cook down).

Throw in the potatoes and other vegetables and spices.  Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes.

When the potatoes are tender, remove the lid and cook the tomatoes down so everything is saucy but not soupy. Serve as-is, or over couscous, rice, noodles, etc.

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