Old MacDonald's Potato Box Recipes
Collards with Potatoes [and Bacon] Ingredients 2 bunches collard greens or a mixture of collards and kale sea salt and freshly ground pepper 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced 3 or 4 strips bacon, cut into small pieces, optional 2 tbsp. peanut or olive oil 1/2 onion, finely diced 2 plump garlic cloves, finely chopped good pinch of red pepper flakes hot pepper sauce or vingegar for the table Directions 1. Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. 2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. 3. Return the pan to the heat, add the oil, and when it's hot, add the onion. Cook over medium-high heat for 5 minutes. 4. Coarsely chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. 5. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It's messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.

Old MacDonald's Potato Box Recipes

Collards with Potatoes [and Bacon]

Ingredients

2 bunches collard greens or a mixture of collards and kale
sea salt and freshly ground pepper
3 medium yellow-fleshed potatoes, scrubbed and coarsely diced
3 or 4 strips bacon, cut into small pieces, optional
2 tbsp. peanut or olive oil
1/2 onion, finely diced
2 plump garlic cloves, finely chopped
good pinch of red pepper flakes
hot pepper sauce or vingegar for the table

Directions

1. Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes.

2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan.

3. Return the pan to the heat, add the oil, and when it's hot, add the onion. Cook over medium-high heat for 5 minutes.

4. Coarsely chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed.

5. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It's messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.