Winter Vegetable Hash - cooking recipe

Ingredients

some salt
1 lb dark leafy greens
4 medium potatoes, clean, quartered and sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes (to taste)
2 roma tomatoes, cubed
2 garlic cloves, minced

Preparation

Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
Warm the evoo with the red pepper flakes in a large saute pan.
When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.