Clever Recipes to eat more Vegetables - Use Potatoes, Onions, spices

By pjain      Published June 2, 2020, 6:54 p.m. in blog Gardening   

Part of Series Foodies, Recipes Blog Guide and Series (this doc)

Clever Recipes to eat more Vegetables

Use Potatoes

Use Onions

Use Spices

Potatoes and Green Clever Recipes

The Irish are known for many great dishes with potatoes.

Mashed potatoes and greens with fried leeks garnish


  1. Boil 2 pounds of potatoes and keep them ready. You can do this in a microwave oven.

    Tip if you wash them thoroughly, you can leave the skins on for an earthiness that adds character and impart. Or you could peel them before or after cooking once the potatoes have cooled.

  2. Saute onions, leeks. In a large skillet, melt 2 to 3 tablespoons butter, along with a drizzle of oil, then add 1 cup sliced leeks or alliums of choice (shallots, onions, scallions) and a pinch of salt. Sauté over medium heat for five or so minutes. To the leeks in the pan, add a couple of sliced garlic cloves, and cook them for a minute until fragrant.

  3. Saute in a skillet 2 quarts of any sliced sturdy greens — cabbage or kale is traditional. Season with more salt and cook, tossing them, until the greens are wilted and very tender. Don't let the pan or veggies dry - add a splash of water as needed.

    You can also use a mix of broccoli rabe and kale, though chard, collard greens or mustard would also work.

  4. Add the potatoes to the skillet and mash them as you prefer either smooth or chunky.

    You can add some milk or vegetable broth if you like

  5. Add a lot of butter generously.

  6. Season and Taste, and add more salt and lots of pepper.

  7. Scatter on the fried leeks and more butter to melt in little pools across the top. You could crown this with a fried egg or some smoked salmon, but we didn’t. I opted for a simple green salad on the side.

    Garnish Tip: When the above leeks in step 2 were golden, spoon some out onto a plate to use for garnish on top of the mashed potatoes.

  8. Using the above fried leeks to extent they are browned in butter quickly, creates a crisp, savory garnish/


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