cut into chunks 1/4 cup Water 1/2 teaspoon Salt 1/8 teaspoon Black pepper 1 teaspoon Vegetable oil 1/2 teaspoon Paprika 1 Onion :
diced 1 cup Frozen peas 1 Head of broccoli
cut into florets 1 Green pepper :
diced 4 medium Carrots
diced 1/2 teaspoon Basil 1 cup Chopped fresh tomatoes 1 Bunch collards or kale :
chopped 1 teaspoon Salt 1 tablespoon Vegetable oil 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.