Winter Vegetable Hash

1 tbs extra virgin olive oil
1 lb. Yukon Gold potatoes, diced
1 C mushrooms, diced
red bell pepper, diced
small acorn squash, diced
small yellow onion, finely chopped
garlic cloves, minced
pinch salt
1 pinch ground black pepper
1C collard greens, sliced into ribbons

1tsp dried thyme

Place oil in a large skillet over medium heat. Begin to cook potatoes and squash for about 10 minutes until they begin to get soft.  Add the bell pepper, onion, mushrooms and garlic. Season with salt and pepper.   Cook for another 10 minutes or until the potatoes and squash are beginning to brown a bit.   Mix in the collards and the thyme. Continue cooking for 5 minutes, until the collards have wilted. Serve immediately.

Video cooking demo of this recipe.

  1. Camera: iPhone 4
  2. Aperture: f/2.8
  3. Exposure: 1/15th
  4. Focal Length: 3mm
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