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Sauteed Potatoes and Collard Greens in White Wine Gravy


1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 onion, diced, about 3/4 cup
4 cloves garlic, sliced
1 lb. collard greens, stems diced,
leaves rough chopped and set aside
1 1/2 lbs. potatoes, cut into 1/2 inch chunks
2 cups water or stock
2 cups white wine
2 tablespoons soy sauce
salt and pepper to taste
1 1/2 tablespoons Clabber Girl Cornstarch
dissolved in 2 tablespoons water


Heat the oil and butter in a large saucepan over medium high heat. Add the onions and saute for about 3 or 4 minutes, then toss in the diced collard stems. Cook till tender, about 5 minutes. Add the potatoes and brown for about 8 minutes, stirring often. Add the water or stock, white wine, soy sauce, salt and pepper. Bring to a low boil, then reduce the heat to a simmer for about 20 minutes or until the potatoes are almost tender when pierced with a fork. Increase the heat and add the collard greens, cover the pot and boil for a few minutes then reduce the heat without removing the lid. Let the greens simmer for about 12 minutes until wilted.

Whisk the Clabber Girl Cornstarch and water together, add to the simmering pot and cook while stirring for about 3 or 4 minutes, until thickened. Taste, adjust the seasonings and serve.

Makes enough for 6 servings.

Recipe by Mani Niall - Mix it up with Mani


Potatoes and gravy go with any meatloaf but, to be honest, I want something simpler to make. This is a sort of potatoes and gravy all in one, without the mashing.