Baked Collard Green Potato Cakes (Vegan)

Garlicky greens and buttery potatoes with a dash of heat, baked up into patties for an easy to serve side dish.

I had a bad night last night. One dose of terribly sad news mixed with a dose of mean-spirited, unsolicited criticism from some jerk on Facebook left me living out the whole “We Cry” part of our blog title.

After a restless, tear-filled night, I decided to spend the day doing things that are joyful and comforting.

I swung Jackson on the swing at the park, tickling his chunky little thighs as he swung toward me and making swishing noises as he swung away. He smiled. I smiled. He giggled. I giggled.

Later, we left the hose in his water table running with total disregard for being “green” (sorry planet), creating a waterfall with the overflow. Jackson curiously poked his hand through the cascading water, then got down into a crouching position with his tush in the air and his face almost to the ground and watched the water come down, the droplets splashing against the concrete patio.

We snuggled and read silly books about farm animals. Snorting like a pig gets big laughs around here these days.

We shared a snack from last night’s southern comfort food leftovers, topping collard green potato cakes with a little bit of avocado and a dash of hot sauce (for me). Collard greens, potatoes, and hot sauce…now that’s southern comfort and southern delish!

Today was a much better day, a “We Laugh” kind of day.

Rachel’s
Collard Green Potato Cakes

Makes 12 potato cakes

Ingredients

4 potatoes, diced into large chunks
1 T. vegan butter (i.e. Earth Balance)
1/4 white onion, diced
3 garlic cloves, minced
1 bunch of collard greens (or kale), chopped into small pieces
2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)
Salt & Pepper
Olive Oil
Avocado (optional)

Directions

Heat oven to 400.

Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until potatoes are fork tender. Drain and return to the pan. Add vegan butter and mash the potatoes, leaving them just a little bit chunky.

Coat a large skillet with olive oil and heat to medium, add onions, garlic, and a pinch of salt. Cook until onions are translucent. Add the collard greens. (You may have to add a little at a time. The greens will shrink in size after a few minutes, making room in the pan to add more.) Drizzle on the wing or hot sauce. Add a little more olive oil, salt & pepper. Cook until the greens are wilted. Pour onion and greens mixture into the potatoes and combine well.

Coat a baking sheet with cooking spray. Form potato cakes (about the size of a small burger) with your hands and place them on the baking sheet. Bake for 20 minutes. Top with avocado if you’d like and a splash of hot sauce. Alternatively, you can pan fry them in a little bit of oil on medium heat. I tried it both ways and both were great, but baking is healthier and easier in my opinion.

*Frank’s Wing Sauce is vegan, despite the “natural butter flavoring” listed in the ingredients. If you are vegan, make sure to read the ingredients on wing sauce, some do contain dairy.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Baked Collard Green Potato Cakes
The URL: http://wp.me/p1UwM9-iN