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Equal parts (two or more pounds each):


  1. Place the greens in the bottom of a large pot.
  2. Put the potatoes over the greens.
  3. Add a cup or two of chicken stock water sufficient to fill the pot to a depth of one inch.
  4. Bring to a boil, then reduce heat and cover.
  5. Let cook for thirty minutes or until potatoes are steamed tender.
  6. Add water as necessary to prevent the pot from becoming completely dry.
  7. When the potatoes and greens are fully cooked, mash them together with a potato masher.