Updated West Virginia Hash
Ingredients
- 2 onions
- 2 green peppers
- 12 ounces collard greens
- 1 pound tomatoes
- 3 T olive oil
- 1 pound lean ground beef
- ¼ t black pepper
- 1 t chili powder
- 1 t salt
- ½ cup uncooked basmati rice
- shaved Parmesan (for garnish)
- fresh parsley (for garnish)
Instructions
- Mise en place - Peel and chop the onion. Destem, deseed, and finely chop the green peppers. Slice the collard greens into ribbons and then give them a rough chop. Chop the tomatoes, if necessary, reserving the juice.
- Preheat the oven and sauté the hash on the stovetop - Preheat the oven to 375℉. Heat the olive oil in a large skillet and add the chopped onion and peppers. Sauté until very soft, then stir in the collard greens. Continue cooking until the collards are very soft, then stir in the ground beef. Sauté until it is mostly browned, then stir in the tomatoes, juice, ¼ t black pepper, 1 t chili powder, 1 t salt, and the rice.
- Assemble and bake - Pour into a large baking dish. Cover and bake for 45 minutes. While the hash is baking, chop a handful of fresh parsley, leaves and stems.
- Garnish and serve - Pull out of the oven. Let rest for a few minutes, then garnish with shaved Parmesan and chopped parsley, and serve.