Potato and Collard Green Hash Recipe (2024)

Another great recipe on NYT with an odd step. Zero need to ice your collards--they are just going to go back into the pot with cooking liquid in a few minutes anyway! I chopped first, blanched, ladled into a colander, ran under a cold tap for a minute, and done. Save the ice for your cooking co*cktail!

This worked well to use up the collards and potatoes that turned up in my CSA box. I also had an enormous leek from the box, so substituted that for onion. Precooking the potatoes and greens through step 3 made for a nice quick dinner on a Monday night after work. I made some wells in the veg mixture and cracked an egg into each, and cooked to a soft boiled consistency.

I added a bit of smoked paprika and about a teaspoon of brown sugar and red vinegar for a smoky, sweet and sour flavor. Delicious.

Good base for a recipe but a bit blah and shocking in its omission of any form of acid or texture. I added a splash of white wine to the cooking liquid and the juice of half a lemon and a drizzle of vinegar at the end. Use rainbow swiss chard and sauté the chopped stems separately, adding them back in the last 10 min. This adds both color and a bit of crunch. I also tossed an anchovy into the initial sauté (which I did with bacon fat). With all these modifications it was very tasty.

My potatoes ended up too mushy - I think I had too much liquid in the greens when I put them in. Still had a great flavor. Vegan version, plus added bacon for carnivores.

Surprisingly extremely tasty even without bacon. I left the greens simmer on low past the suggested time while the potatoes chilled. They ended up overdone but the taste was still great. I am a bit new to cooking so lesson learnt.

As others have said, the cooking time is way too long, at least for my collards. After blanching for 4 min and squeezing out water they were essentially cooked (and missing all those vitamins?). So, tossed them with the onions and garlic which were already soft, the water and the uncooked potatoes and called it done when the potatoes were soft. Excellent flavor.

I made this pretty much as directed, but used unsalted veggie broth in addition to the cooking liquid (about 1 C veg, 1/2 C cooking liquid) to add more flavor. I also browned some Beyond Meat Hot Italian Sausage and added that after smashing the potatoes, then let it all sit for about 15 min to blend flavors. I agree with the cooks who shortened the collard cooking time. I went about 35 minutes. Delish colcannon-type hearty dinner.

Great recipe idea! I made something very much like this dish last night to use up some collards (cooked with onions and bacon) and smashed potatoes; just combined the two, mixed in a little cream and heated it in the oven. It was delicious and I will make it again.

Made as described without garlic (have a garlic sensitivity, sigh). We liked it. My husband had seconds and he is not a collards guy. I thought it was a little dry and next time will add more of the cooking water at the end. I squeezed a bit of lime on it after plated as I do enjoy lime or lemon with my greens. A great way to eat CSA box overflow.

This was pretty good but I think the cooking time for the collards is too long. I tried 50 minutes and they had gotten to be quite a dull green by then - and I did use a lot of collards. Also you lose so many of the nutrients when you cook them this long.

I didn't bother to blanch the collards at all - sauteed onion/garlic with spices (Penzey's Arizona Dreaming), stirred in collards and added a cup of water. Added potatoes after 30 minutes. Win!

Looking forward to trying this! My aunt makes collards and potatoes all the time. Her version is super simple and delish. Dice potatoes. Tear up collard greens. Heat butter in a Dutch oven, then cook collards and potatoes together for 15 min. Throw on cheddar cheese and cook 5 more till melted. Season as desired. Yum!

Good base for a recipe but a bit blah and shocking in its omission of any form of acid or texture. I added a splash of white wine to the cooking liquid and the juice of half a lemon and a drizzle of vinegar at the end. Use rainbow swiss chard and sauté the chopped stems separately, adding them back in the last 10 min. This adds both color and a bit of crunch. I also tossed an anchovy into the initial sauté (which I did with bacon fat). With all these modifications it was very tasty.

Also made little wells and dropped in eggs at the end. Had burners on low and covered the pot for about 8 min to get the eggs cooked but still with runny yolks. Used mustard greens and some chard instead of collard greens. Didn't remember to save the greens water for the potatoes, but still turned out great!

I added a bit of smoked paprika and about a teaspoon of brown sugar and red vinegar for a smoky, sweet and sour flavor. Delicious.

I use the same shortcut as Eileen, and I always add a splash of apple cider vinegar, a little maple syrup, and a dash of hot sauce to finish the dish.

I added a smoked duck confit leg. Delicious!

Another great recipe on NYT with an odd step. Zero need to ice your collards--they are just going to go back into the pot with cooking liquid in a few minutes anyway! I chopped first, blanched, ladled into a colander, ran under a cold tap for a minute, and done. Save the ice for your cooking co*cktail!

This worked well to use up the collards and potatoes that turned up in my CSA box. I also had an enormous leek from the box, so substituted that for onion. Precooking the potatoes and greens through step 3 made for a nice quick dinner on a Monday night after work. I made some wells in the veg mixture and cracked an egg into each, and cooked to a soft boiled consistency.