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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)
Picture
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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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