This is a recipe I created on a whim. I was craving boiled potatoes and green beans but didn't have the beans. Everyone (including the kids) liked it so much, that I made it again for our Fourth of July get together. Again, my potato & collard green side-dish was a hit.
The ingredients are enough for a family of 5. Like many cooks, I'm not one for measuring so feel free to add more or less to your tastes.
Peeled potatoes sliced into 1/4 inch medallions (I use one medium to medium-large potato per person)
1 to 1 1/2 cups frozen, chopped collard greens
3 to 4 pieces cooked bacon, chopped
1 tablespoon butter
Salt and pepper to taste
*Place potatoes and collard greens in a large saucepan with enough water to just cover the vegetables. Cook until potatoes are just tender.
*While potatoes and greens are cooking, cook your bacon. I cook mine in the microwave but you can also fry the bacon or bake in the oven until just crispy. Chop the bacon into small pieces or crumble (your choice).
*Once the potatoes and greens are cooked, drain away the liquid and place the vegetables in a large bowl. Add your butter, half of your chopped bacon, salt and pepper. The butter can be omitted but I found it gives the dish a creamy texture and tends to be dry without it. An alternative to the butter would be a splash of fat-free chicken or vegetable stock. Gently mix the butter and bacon into the vegies and avoid breaking your potatoes.
*Top your side-dish with your remaining chopped bacon.
Not only does this dish have a unique flavor from the collard greens, but the bacon truly adds the final touch. This is a quick dish, the hardest part is peeling the potatoes. Other ideas have crossed my mind which I will try in the future by using chopped spinach and chopped turnip greens. This recipe could be used as an alternative to potato salad, no mayo so no worrying about spoilage.