The Washington Post

Southern Collard and Sweet Potato Hash

Southern Collard and Sweet Potato Hash 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Weeknight Vegetarian Jul 26, 2020

This simple dish combines sliced sweet potatoes and collard greens into something nourishing. Cookbook author Jenné Claiborne serves it with tempeh patties (made by pulsing tempeh with spices, maple syrup and soy sauce and pan-frying the patties), but for non-vegans, eggs would make a natural accompaniment.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons grapeseed or another neutral oil
  • 2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
  • 1 yellow onion (12 ounces), halved and thinly sliced
  • 1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
  • Fine sea salt
  • 1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
  • Freshly ground black pepper
  • 2 tablespoons nutritional yeast (optional)


In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.

Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.

Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.

Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.

Recipe Source

Adapted from Jenné Claiborne’s “5-Ingredient Vegan,” an e-book available on her website,

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 295

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 190mg 8%

Total Carbohydrates: 51g 17%

Dietary Fiber: 11g 44%

Sugar: 14g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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