Definitely comfort food, this tasty dish doesn’t take long to make and can’t help but please all palates. If you don’t have time to roast fresh peppers, use jarred roasted red peppers instead.
- Yukon gold potatoes or potatoes of choice
- mixed fresh peppers (such as poblano, Anaheim, and bell peppers)
- jalapeño chile (optional)
- olive oil
- greens (such as chard, kale, beet greens, and/or collards), stemmed and leaves cut into ribbons
- garlic cloves, sliced
- smoked paprika (optional)
- hot sauce, for serving (optional)
- Cut the potatoes into large chunks. Add to a saucepan, cover with water, bring to a boil, and simmer until tender when pierced with a fork. Drain, reserving some cooking liquid, and keep the potatoes warm.
- Meanwhile, roast the fresh peppers and the jalapeño on an outdoor grill, under a broiler, or on a grill pan or over an open flame on the stove top, turning to char all over. Place them in a paper bag, close the bag, and let them steam for about 10 minutes. Peel, seed, and chop the flesh. Set aside.
- In a large frying pan over medium heat, warm the oil. Add the greens and toss until just wilted. Add the garlic, stir the garlic into the greens, and cook, covered, for a couple of minutes until the greens are soft but still bright green. Cover to keep warm.
- Rice the potatoes (with a ricer) or mash them in a large bowl, adding the reserved cooking liquid a tablespoonful at a time to reach the consistency you like. Add the peppers, jalapeño, and greens. Stir just to combine. Season to taste with paprika and serve with your favorite hot sauce.