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Roman Hash(adapted from a recipe in The Savory Way by Deborah Madison)
Paired with chicken or fish, this makes a hearty meal. Try it with purple potatoes: the colors are very striking. If the greens are very good, I make a lighter version of this without potatoes or cheese.
1-2 lbs collards, cleaned and veined
2 cups small red potatoes
3-4 fresh or canned tomatoes, quartered
2-3 cloves garlic, minced or pressed
3 tbsp olive oil
¼ tsp dried red pepper
salt and freshly grated black pepper to taste
freshly grated dry, salty cheese like Parmesan or Romano
In a medium saucepan, barely cover the red potatoes with water. Boil whole in their jackets until tender.
Remove the potatoes and retain the water. Let the potatoes cool slightly, then slice into quarter-inch slices.
Chop the collards by rolling a few leaves up together and cutting the rolls into 1” strips. Steam or boil the collards in the potato water.
In a large frying pan, heat the red pepper in the olive oil. Add the sliced potatoes and very lightly brown the slices. Add the garlic and greens. When the greens are fully incorporated, add the tomatoes. When it is all hot, salt and pepper to taste. Serve topped with grated Parmesan cheese if desired.