Ingredients
- 4 carrots (diced)
- 3 potatoes chunks (cut into)
- 1 onion (diced)
- 1 head of broccoli florets (cut into)
- 1 green pepper (diced)
- 1 bunch collards
- 1 cup peas (frozen)
- 1 cup tomatoes (chopped fresh)
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/2 teaspoon basil
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.
