3 medium Potatoes -- cut into chunks
1/4 cup Water
1/2 teaspoon Salt
1/8 teaspoon Black pepper
1 teaspoon Vegetable oil
1/2 teaspoon Paprika
1 Onion -- diced
1 cup Frozen peas
1 Head of broccoli -- cut into florets
1 Green pepper -- diced
4 medium Carrots -- diced
1/2 teaspoon Basil
1 cup Chopped fresh tomatoes
1 Bunch collards or kale -- chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 10 or 15 minutes and serve.
A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.