Cook Time 25-30 minutes
Active Time 25 minutes
Serves 2-4 people
Ingredients
-1 lb of Red Potatoes
-7 Shiitake Mushroom.
-3-4 cups Collard Greens
-6-8 Baby Bell Peppers
-17 Grape Tomatoes
-3-4 sprigs of Rosemary
-3 tbsp Olive Oil
Options to use Herb-Infused Olive Oil
-Avocado
Directions:
Prep Ingredients: 1. Wash, dry, and cut potatoes into slices 1/8-inch thick slices. 2. Wash, dry, and cut shitake mushrooms longways into 4-5 slices each. 3. Dice rosemary leaves into small pieces. 4. Cut collard greens into bite-sized pieces. 5. Cut baby bell peppers into 4 circles 6. Dice grape tomatoes longways into 3 pieces each. *Options to do this after step 5 below*
In a medium-sized pan, add 1 tbsp of olive oil and place on medium-high heat.
Once the oil is heated, add sliced potatoes and stir to coat with oil. Once coated, add diced rosemary on top. Cook potatoes on medium heat with the lid on for 5-6 minutes, string occasionally.
Add diced mushrooms into the pan and stir to infuse with the oil and rosemary. Let cook until both mushrooms and potatoes are tender.
Turn heat down to medium-low heat and add in collard greens. Let cook for another 3 minutes.
Once potatoes, mushrooms, and collard greens are fully cooked, add in diced tomatoes. Stir and let cook for another minute.
Serve and enjoy.
Note from the author:
This is a breakfast I will make once a week when I have a larger group to serve. It's a hearty breakfast that is full of awesome nutrients. Potatoes are an excellent source of vitamin C, Potassium, fiber, B vitamins, copper, tryptophan, manganese, and even lutein. I highly recommend incorporating potatoes into your weekly recipes.
In gratitude,
Dot
LLVG
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