From: Marc Rumminger
WINTER GREENS AND POTATOES (VEGETABLE HASH)
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
Boil the potatoes for 5-7 minutes in salted water. Cook until tender, then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot, add potatoes, stir well and cook for 1 min. or so. Add greens, tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the potatoes and working everything together. It becomes somewhat muddled, but delicious. Taste for salt, add pepper and some cheese, and serve with a bit of extra-virgin olive oil threaded over the top.