Collard greens are a hearty leafy green and are usually available in cool weather months. They are a cruciferous vegetable and are thicker than other leafy greens such as kale or Swiss chard. In this recipe, their bitterness is balanced with caramelized onions and sweet potatoes. You can also add a touch of lemon juice or vinegar to round out the flavor. Nutritionally, this dish provides beta-carotene, vitamin K, potassium, calcium and dietary fiber.
- 1 red onion, thinly sliced into half moons
- 1 Tbsp olive oil
- 1 bunch collard greens (about 1 pound), rinsed
- 2 cloves garlic, minced
- 2 small sweet potatoes, peeled, cut into ¼” dice (about 2 cups diced)
- 1⁄2 cup water
- 1⁄2 tsp Thai chili paste
- 1⁄4 tsp salt
- 1⁄4 tsp ground black pepper
- ½ tsp coriander
- 1 Tbsp freshly squeezed lemon juice, adjust depending on the taste
- Heat olive oil in a large, deep sauté pan over medium-high heat, add the onion and a pinch of salt; sauté for 3 minutes. Decrease the heat to low and cook slowly until the onions are caramelized, about 15 minutes.
- While the onions are cooking, prepare the collard greens. To remove the stems from the collard greens, work with one leaf at a time. Hold the stem end in one hand and strip the leaf away from the stem with the other hand.
- Lay collard leaves on a cutting board, roll them into a tight cylinder, and slice them crosswise into 1” strips. Repeat until all the leaves are sliced. Set aside.
- Once the onions are caramelized, add the garlic and diced sweet potatoes to the pan, stir to combine. Add the water. Increase heat to medium; cover and cook for 3 minutes, until the sweet potatoes start to soften.
- Stir in the collard greens, Thai chili paste, salt, black pepper, and coriander. Cover and cook for 5-7 minutes until the collard greens are tender. Add more water if the pan starts to get dry.
- Taste and adjust seasonings. If needed, sprinkle the lemon over the yams and greens just before serving.
The Survivor’s Handbook: Eating Right for Cancer Survival by The Cancer Project