Date:    Wed, 10 Nov 93 23:05:50 PST
From:    mrum@firebug.Berkeley.EDU (Marc Rumminger)

  This dish is a knockout.  Great for cold winter days,
and packed with nutrition.  This dish could be a great
source of calcium if you use the right greens (kale?).

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WINTER GREENS AND POTATOES (vegetable hash)
from THE SAVORY WAY, by Deborah Madison

1 pound (1/2 kg) mixed greens, like mustard, kale, collards, etc.
salt
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly ground pepper

  Boil (or steam) the potatoes for 5-7 minutes in salted water.
Cook until tender, then remove with a strainer.  
  Wash the greens well and then chop, removing tough stems.
Cook the greens until done in the potato water (or steam them). 
Cook the tougher greens longer.
  Put a few tablespoons of water in a skillet.  Add the 
chilies and potatoes, stir well and cook for 1 min. or so.
Add greens, tomatoes, garlic.  Continue cooking for 5 minutes
or so, breaking up the potatoes and working everything together.
It becomes somewhat muddled, but delicious.  Taste for salt,
add pepper and serve.