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.
Servings: 4 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.
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
Ingredients
- 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)
Directions
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, sweetpotatosoul.com.
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
