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“This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!”

Ingredients Nutrition


  1. Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
  2. Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
  3. Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
  4. Warm the evoo with the red pepper flakes in a large saute pan.
  5. When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
  6. Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
  7. Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.

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