Green Beans with Baby Potatoes, Collard Greens and Olives

I adapted this recipe from River Cottage Everyday Veg by Hugh Fearnley-Whittingstall. Although perhaps better suited to summer time meals, this hearty and vegetable-packed dish is really perfect anytime of the year. We need our veggies and, served alongside Black-Eyed Pea and Quinoa Croquettes, you are in for a good dose of nutrition and one fine meal.

This beautifully illustrated and informative cookbook will satisfying any craving for vegetable based dishes. The array of vegetables and combinations has already become an important resource when I am brainstorming for healthy and tantalizing recipes to grace my table. Though the author is not a vegetarian, each and every recipe is suitable for a vegetarian diet and vegans will also find many satisfying meal ideas.

If you want a vegan version of this dish, simply omit the Parmesan cheese.

Green Beans with Baby Potatoes, Collard Greens and Olives

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on April 7, 2012 A warm, satisfying and delicious healthy salad, packed with layers of wonderful flavors Print this recipe Ingredients: 1 pound red baby potatoes 1/2 pound green beans, trimmed and sliced 1 bunch (1 pound) collard greens, trimmed and chopped 2 tablespoons olive oil 1 large clove garlic, minced 1/2 teaspoon asafoetida (optional) 1/2 cup Kalamata or black olives, pitted and chopped 1/2 cup fresh grated Parmesan cheese juice of 1 lemon sea salt and fresh cracked black pepper to taste Instructions: Scrub the potatoes and cut into 1-inch pieces. Put them in a large heavy-bottomed sauce-pan along with enough water to cover, and add a pinch of salt. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the potatoes are fork tender. Add the green beans and collard greens and cook for another 5 minutes. Drain and return to the pan. In small frying pan or saucepan, heat the oil over medium-low heat. Toss in the garlic and stir and fry for a few minutes. Now add the asafoetida (if using) and olives, and stir and fry for a minute. Remove from the heat. Transfer this mixture to the pot with the potatoes, green beans and collard greens. Add the lemon juice and Parmesan and season with more salt if desired and some fresh cracked black-pepper. Toss lightly to combine. Serve warm. Makes 3 - 4 servings

Other potato dishes from Lisa's Vegetarian Kitchen you will likely enjoy:
Scalloped Potatoes with Coconut Milk and Mushrooms
Tamarind Potatoes
Paratha Stuffed with Sweet Potato and Potato
Cheese Potato Puff with Dried-Mushrooms

On the top of the reading stack: Kafka

Audio Accompaniment: the drone of the fridge