Collard Green Potato Cakes

Ingredients

• 4 potatoes, diced into large chunks
• 1 T. vegan butter (i.e. Earth Balance)
• 1/4 white onion, diced
• 3 garlic cloves, minced
• 1 bunch of collard greens (or kale), chopped into small pieces
• 2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)
• Salt & Pepper
• Olive Oil
• Avocado (optional)

Directions

1. Heat oven to 400.
   
2. Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until potatoes are fork tender. Drain and return to the pan. Add vegan butter and mash the potatoes, leaving them just a little bit chunky.
   
3. Coat a large skillet with olive oil and heat to medium, add onions, garlic, and a pinch of salt. Cook until onions are translucent. Add the collard greens. (You may have to add a little at a time. The greens will shrink in size after a few minutes, making room in the pan to add more.) Drizzle on the wing or hot sauce. Add a little more olive oil, salt & pepper. Cook until the greens are wilted. Pour onion and greens mixture into the potatoes and combine well.
   
4. Coat a baking sheet with cooking spray. Form potato cakes (about the size of a small burger) with your hands and place them on the baking sheet. Bake for 20 minutes. Top with avocado if you’d like and a splash of hot sauce. Alternatively, you can pan fry them in a little bit of oil on medium heat. I tried it both ways and both were great, but baking is healthier and easier in my opinion.