Garlicky potato and greens

18 Dec

This was a recipe I found to use up some cabbage potatoes and collard greens we had gotten in our fresh box! I added some rotisserie chicken to it to beef it up a little. This was surprisingly good 🙂


garlicky potato and greens
adapted from the holy kale

1 Tbs Extra Virgin Olive Oil
4 Garlic Cloves, finely diced
1/2 Onion, finely chopped
1 Potato, diced
1 Bunch of Collard Greens, thinly chopped
1/2 Purple Cabbage, thinly chopped


In a medium-large skillet, add 1 tbs of olive oil and turn on medium to low heat. Add garlic and onion.
Sauté garlic and onion for about 5-10 minutes, or until they turn translucent.
Add potato and cabbage, coat in the olive oil and cover. If need be, add extra olive oil to make sure they do not burn. Cook for about 5-8 minutes.
After the potato and cabbage have begun to soften, add collard greens. Cover and reduce to low heat. Cook for another 15 minutes, or until vegetables are soft.

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