Collard Greens with Potatoes (Prasino Kolaro Me Patates)
This rustic dish is not only simple but also nutritious. Served with olives, cheese and bread, it can make an easy lunch or dinner. If you can’t find collard greens you can use kale, silverbeet (Swiss chard), English spinach or wild cabbage instead.
Ingredients 8
60 ml olive oil
1 red onion, diced
500 g collard greens, chopped
3 potatoes, large, peeled, cut into large chunks
2 tbsp wild oregano, chopped
2 tomatoes, large, grated, optional; see note
salt and pepper, to taste
250 ml water
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Method 6
In a large saucepan warm the over a medium heat. Add the and sauté until soft.
Add the and lower the heat. Cook, stirring, until they have wilted.
Add the . Season with salt and pepper, and stir in the .
Pour in the . Or if you are adding , only use half the water. Add the grated tomatoes, if using.
Simmer, stirring occasionally, for about 20–30 minutes until the are cooked through and there is very little left.
Serve warm.
Meni Valle's tips
If you can’t find collard greens you can use kale, silverbeet (Swiss chard), English spinach or wild cabbage instead.
To grate a tomato, first cut it in half. Then, holding the skin side
in the palm of your hand, grate the tomato flesh into a large bowl.
Once you have grated all the tomatoes, add the sugar to maximise
the flavour, and a pinch of salt and the whole garlic clove. Allow the
tomato mixture to sit for a few minutes to develop the flavours.
