Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gPotatoes peeled and diced
- 180 gOnion chopped
- 3 cloveGarlic chopped
- 200 gCollard greens stems removed and leaves finely shredded
- 45 mlOlive oil
- 1300 mlWater
- 1 tspSalt
- ½ tspBlack pepper
Make it
- Heat 30 ml of the oil in a large saucepan over medium heat. Cook the onion for 6 minutes, then add garlic and stir for 30 seconds.
- Add potatoes, water, salt and pepper. Bring to a simmer and cook, partly covered, for 18–22 minutes, until the potatoes crush easily.
- Take the pan off the heat and blend with an immersion blender until smooth. Return to a gentle simmer.
- Add the very finely shredded collard greens and simmer for 5–7 minutes, until tender. Stir in the remaining oil and serve.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.