Collards cooked with potatoes (Lahanides me patates) from Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (page 133) by Diane Kochilas

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Gio on December 22, 2017

    Excellent. Tasty and filling, perfect on a cold Winter evening. Subbed TJ's Southern Greens Blend - a mix of collards, mustard greens, turnip greens, and spinach; sweet potatoes instead of white. For the small bit of water needed I used chicken broth spiked with Aleppo pepper flakes..

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