Prep: 15 minutes Cook: 30 minutes
By Cathy Fisher
- 5-6 Yukon Gold potatoes
- 1/4 cup water (and as needed for sauteing)
- 1 bell pepper, diced
- 1 yellow or red onion, diced
- 6 white or cremini mushrooms, sliced
- 1 tsp dried basil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 15 ounce can low- or no-sodium navy beans
- 1 cup cherry tomatoes, sliced in half
- 4 collard green leaves, sliced in thin strips
- 1 tbsp minced fresh herbs, such as thyme or oregano (optional)
Cut potatoes into medium-size chunks and steam for 10 minutes until still firm but not hard. Turn oven broiler on to "high". When potatoes finish steaming, place them on a non-stick baking sheet and broil for 5-10 minutes until they begin to brown (be careful not to over-broil them; I set my timer for 5 minutes and then check on them).
In a large skillet saute the bell pepper, onion and mushrooms with the spices on medium-high in a quarter cup of water for 5 minutes. Let the onions stick to the bottom of the pan only briefly so that they will caramelize a little and release their flavor before adding more water.
Add to the sauteed vegetables: the beans, tomatoes and collard greens (and fresh herbs if using) and cook for about 5 minutes more until the collards have wilted and softened; toss in the cooked/broiled potatoes. Serve immediately. May be served with salt-free ketchup or lemon-tahini sauce.
Notes: Any type of edible mushroom, greens, beans or fresh herbs (such as parsley, rosemary, oregano, thyme, cilantro) may be used. Yams or sweet potatoes may be substituted for half of the Yukon potatoes. This also tastes great in warm corn tortillas.