Yield: 6 servings
|3 mediums||Potatoes; cut into chunks|
|⅛ teaspoon||Black pepper|
|1 teaspoon||Vegetable oil|
|1 \N||Onion; diced|
|1 cup||Frozen peas|
|1 \N||Head of broccoli; cut into florets|
|1 \N||Green pepper; diced|
|4 mediums||Carrots; diced|
|1 cup||Chopped fresh tomatoes|
|1 \N||Bunch collards or kale; chopped|
|1 tablespoon||Vegetable oil|
Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 10 or 15 minutes and serve.
A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.