3 md Potatoes; – cut into florets
– cut into chunks 1 Green pepper; diced
1/4 c Water 4 md Carrots; diced
1/2 ts Salt 1/2 ts Basil
1/8 ts Black pepper 1 c Chopped fresh tomatoes
1 ts Vegetable oil 1 Bunch collards or kale;
1/2 ts Paprika – chopped
1 Onion; diced 1 ts Salt
1 c Frozen peas 1 tb Vegetable oil
1 Head of broccoli;
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.
Yields
6 servings
