|Photo courtesy of Creativity+ Timothy K Hamilton's photos via Getty Images (Compfight.com)|
I can't believe I've never posted this recipe! It's one of my favorites and when I made it the other night, I was thinking how I should post it, but then I was like, no, I already did that! This is one of our very favorite quick and healthy dinners. The vegetables are variable, but there's always some kind of potatoes, onions, and greens. Here's what I used the other night, but feel free to substitute to your heart's content and your family's tastes, too! It's a great way to introduce your family to greens.
Inez's Veggie Hash
2-3 medium potatoes, scrubbed and cut into 1/2” cubes
1 carrot, scrubbed and sliced
1-2 tablespoon olive oil
1 medium onion, chopped
1/2 green, yellow or red bell pepper
4 veggie breakfast “sausage” links or 1/2 package of Gimme Lean veggie sausage (optional)
1/2 - 1 teaspoon smoked paprika
1/2 - 1 teaspoon ground cumin
1/8 teaspoon or less cayenne pepper (if you like things a little less hot, use either white or black pepper)
1 teaspoon crushed oregano
1 large bunch greens, washed and chopped
1 small tomato or a small handful of cherry tomatoes, chopped
1/2 cup shredded white sharp cheese
salt and black pepper to taste
Heat the oil over medium heat in a non-stick frying pan, add the potatoes and carrots. Cover and cook until they are about halfway cooked through. You may have to add a little water to the pan to get them to steam through. Then add the onions, peppers and veggie sausage, if using, and continue cooking. When the onions are translucent, add the herbs/ spices and cook for another minute or two. Cover and cook until the potatoes are pretty much cooked through and then add the greens, the tomatoes, and about a tablespoon of water. Cover and cook until the greens are cooked. Salt and pepper to taste. Stir the mixture until everything is thoroughly combined, then add the cheese, put the lid back on the pan until the cheese melts. Serve. Serves 3-4 persons.
Almost any greens work in this dish. Good ones to start with are spinach, cabbage or dinosaur kale. Arugula, spicy Chinese greens, and harder varieties of kale are also good. have fun with this one. I'd love to hear the combinations that you have used!