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1
Bring a large pot of water to a boil.
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2
Fill a bowl with ice water.
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3
When the water comes to a boil, salt generously and add the collard greens.
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4
Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer.
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5
Drain and squeeze out extra water.
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6
Chop coarsely.
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7
Set aside the cooking water.
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8
Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion.
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9
Cook, stirring often, until it begins to soften, about three minutes.
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10
Add a generous pinch of salt, the garlic and crushed red pepper flakes.
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11
Continue to cook, stirring often, until the onion is tender, about five minutes.
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12
Stir in the collard greens.
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13
Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste.
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14
Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
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15
While the greens are cooking, scrub the potatoes and add to the pot with the cooking water.
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16
Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes.
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17
Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish.
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18
Cut them into large chunks.
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19
Uncover the greens, and add the potatoes.
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20
Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens.
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21
Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined.
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22
The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash.
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23
Taste, adjust seasonings and serve.
