I dearly love mashed potatoes; I also dearly love my greens. Cooked together with a healthy helping of garlic (or leeks, if you're so inclined), you'll not miss the butter and cream.
Makes 6 servings
3 pounds potatoes, peeled and cut into large chunks (I like Yukon gold)
5 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 bunch chopped chard, kale or spinach, washed (large stems stripped and discarded)
1 teaspoon salt (or to taste)
1 cup vegetable broth
1/2 teaspoon pepper
4 tablespoons chopped fresh rosemary
Put the potatoes in a large pot and cover with water. Bring the water to a boil, and boil for 20 minutes, or until potatoes are tender.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic, chopped greens and 1/2 teaspoon salt, and saute until tender, about 3 minutes. Set aside.
Mash the potatoes with a potato masher. Stir in 1/2 cup of vegetable broth and the remaining 3 tablespoons olive oil. Add the remaining salt and the pepper.
Stir in the sauteed greens and garlic. Stir in the rosemary. Add a bit more vegetable broth if potatoes seem too dry.
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