Average: 0 (0 votes)
Active time
25 minutes
Total time
25 minutes
10 Servings

Water to cover (about 4-5 cups)

3 pounds of small-to-medium-size potatoes (yellow, red, or white), chopped into quarters

2 tablespoons extra-virgin olive oil

8 garlic cloves, minced

1 bunch of collard greens, chopped into long, thin strips (chiffonade)

pinch of paprika


1 can (15-ounce) of corn, no salt added

1 can (15-ounce) of green peas, no salt added

1 tablespoon dried sage


  1. Bring your pot of 4-5 cups of water to a boil.
  2. Drop in the potatoes and boil for about 20 minutes. Set timer for 15 minutes.
  3. In a smaller pot or pan, add the olive oil and cook on medium heat. Add the garlic, collard greens, paprika, and salt to taste; sauté for about 5 minutes. Add the corn and continue to cook on low-medium heat for another 4-5 minutes.
  4. At 15 minutes (when your timer goes off), add the peas to the potatoes to boil.
  5. When the potatoes and peas are done, drain off most of the water (leaving about 1⁄2 cup behind) and mash them with a potato masher or large spoon until smooth.
  6. Stir the greens, garlic, corn, and sage into the potato-pea mash.
  7. Salt to taste and enjoy!

Note: Frozen corn and peas can be used instead of canned if you prefer.

An Oldways recipe and photo.


Calories: 160
Fat: 3g
Saturated Fat: 0g
Sodium: 30mg
Carbohydrate: 32g
Fiber: 5g
Sugar: 4g
Protein: 5g

Yield: 10 Servings

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