Beet Green & Bacon Garlicky Mashed Potatoes

Serves 2 hungry people as a main and 4 - 6 as a side

• 1 lb cauliflower florets
• 1 lb potatoes, scrubbed and roughly chopped
• 1 head Pan-Roasted Garlic
• 1/4 c sour cream
• about 6 cups of beet greens (about three large beets' worth), washed well, roughly chopped
• 3 tbsp butter
• 1/2 yellow onion, diced
• 1/2 red onion, diced
• 3 strips bacon, cooked and chopped
• 1 tsp basil
• 1/2 tsp dill weed
• 1/2 tsp hot sauce (like Tabasco, use your favorite to your taste)
• 1/4 tsp crushed red chile pepper
• salt, pepper

In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.

While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.

In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2 - 3 minutes. Uncover and stir greens well. They're done when wilted.

Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.