Spicy Collards with Coriander Mashed Taters

December 8, 2010

I love collard greens! And this is the perfect time of year for them. Though collards grow year round, they are at their best in winter, after the first frost.

If you’ve been to the farmer’s market lately, you’ve probably seen an abundance of collards for sale. Now is the time to get them, so scoop them up quick!

A few weekends back, my boyfriend and I found some gorgeous collards at the farmer’s market and decided to put them to good use. The day was chilly and we were both slightly under the weather and desperately in need of some warm, comfort food. Collards and mashed potatoes came to our rescue. Look at these beauties.

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To make this meal, you’ll need the following:


collard greens ( a bunch of good leaves)

veggie broth (or bouillon cube)

two or three spicy red and banana peppers

extra virgin olive oil

Mashed Taters

2 good sized russet potatoes

1/2 cup to 3/4 cup skim milk

1 pat of butter

salt and pepper

dash of coriander

To start, get your potatoes boiling on the stove top. Also, go ahead and heat up a big pot of equal parts water and veggie broth  (or a big pot of water with one bouillon cube) for the collards. Next, de-stem the collards by cutting the large vein out of the middle.



Then, fold the leaves in half, roll up into “the collard roll,” and cut into ribbons.


Then, rinse in a large colander.


Toss collards into a boiling pot of broth and cook with the lid on until greens are wilted and turn bright green. Then drain and set aside.

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Next, heat a bit of evoo in a pan on the stove top while you chop up your peppers nice and fine. Toss peppers into the pan and cook a few minutes until tender.

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Next, add your collards to the pepper pan and stir until coated.

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Cover the pot with a lid and set aside while you make your mashed taters. These are fairly straight forward. Drain the potatoes and mash them in the cooking pot. Add in a generous pat of butter, a good bit of salt and pepper, coriander,  and the skim milk and whip into a frenzy. If too thick, add a bit more milk and whip some more until light and fluffy. Don’t overdo it though or your taters will turn to glue.

Serve ‘em up hot with the collards.

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So tasty. I want some right now.

And, if you like a little extra kick to your collards, I recommend hot pepper vinegar, chow chow, or these babies. Don’t be afraid.


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Other posts you may enjoy:

  1. Brown Sugar Collards and Buttery Spiced Carrots
  2. Collards- from the farm to the table
  3. Spicy Boiled Peanut Hummus
  4. Spicy Almond Green Beans
  5. Spicy Lime and Cilantro Coleslaw


Kristi Rimkus December 9, 2010 at 11:08 am

I’ve added greens to my list a lot these days. It started when they started coming in my harvest box. Thanks for the lesson on how to cook them!

Suzanne @ Continuing My Education December 9, 2010 at 9:59 am

Love collards!! We eat collards and mustard greens at least once a week. This looks like a nice way to try them!

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