1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste

In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.

(from Capay Organic Farm CSA “Farm Fresh To You” website)