3 medium Potatoes -- cut into chunks

1/4 cup Water

1/2 teaspoon Salt

1/8 teaspoon Black pepper

1 teaspoon Vegetable oil

1/2 teaspoon Paprika

1 Onion -- diced

1 cup Frozen peas

1 Head of broccoli -- cut into florets

1 Green pepper -- diced

4 medium Carrots -- diced

1/2 teaspoon Basil

1 cup Chopped fresh tomatoes

1 Bunch collards or kale -- chopped

1 teaspoon Salt

1 tablespoon Vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.

Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes.

Put vegetables into a medium baking dish. top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 10 or 15 minutes and serve.

A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.