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 180ºC or 10 or 15 minutes and serve.
A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.