Red Cipollini Onions
Habanero and Serrano Hot Peppers
Yellow Wax Beans
Sugar Snap Peas
butter for greasing the pan
about 1 pound of potatoes
1 tbsp plus 1/4 tsp salt, divided
freshly ground pepper
1 head of cauliflower, chopped
3 tbsp lemon juice
3 tbsp butter
1 cup chopped onion
3 cloves garlic, minced
1 hot pepper, seeded and finely chopped
3 cups chopped collard greens
1 tbsp finely sliced parsley
1 egg, lightly beaten
6 ounces Gruyere cheese, grated
Preheat oven to 375 degrees. Lightly butter a 9-inch pie pan.
Put the potatoes in a small pot, cover with water, and bring to a boil. Boil until tender, about 10 minutes. Mash the potatoes and add 1/4 tsp salt and pepper to taste. Press potatoes into the pie pan and bake for 30 minutes.
Bring a large pot of water to a boil. Add the cauliflower, the remaining 1 tbsp salt, and lemon juice; boil, uncovered, until very tender but not mushy, 5 to 7 minutes. Drain. Transfer the cauliflower to a large bowl. Roughly mash with a potato masher.
Heat the butter in the same large pot over medium high heat. Add the onion, garlic, hot pepper and saute for 5 minutes. Add the rinsed collards and cover; cook until wilted, 5 or so minutes. Uncover and boil away and excess water (you want very little liquid left in the pan). Mix in the mashed cauliflower, parsley and more salt and pepper to taste. Cook for 1 more minute.
Remove from heat and stir in the egg. Spread this mixture into the potato crust. Sprinkle Gruyere over the cauliflower mixture. Bake until cheese is lightly golden on the top, about 30 to 35 minutes.
(from Farmer John's Cookbook)