Collard greens grow well in the South where we live; they’re cheap at farmer's markets and abundant in CSA shares. Once we learned of Callaloo-style collards, which hail from the Caribbean, this became a go-to recipe. To bulk it up, we added beans. Serve over rice if desired.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 1 Tbsp Coconut Oil (Oil Free: 1 tbsp light or full-fat coconut milk listed below, plus broth, as needed)
- 1 Onion yellow, diced
- 3 Cloves Fresh Garlic chopped
- 1/2 Tsp Crushed Red Pepper Flakes
- 2 Bunches Collard Greens about 2 pounds (900 g), stemmed, leaves chopped into 1-inch (2.5 cm) squares
- 1 Sweet Potato large, peeled & diced
- 1 Can Chickpeas or Red Kidney Beans, 15 oz can (425 g)
- 1 Can Diced Tomato with juice, 14.5 oz can (411 g)
- 1.5 Cupa Filtered Water (360 mL) See Notes, below*
- 1/2 Cup Coconut Milk full-fat or lgiht
- Salt and Pepper
Ingredients
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Instructions
- Melt the oil in a large, deep skillet over medium heat. Add the onion, garlic, and crushed red pepper. Cook over medium heat for 3 minutes, then stir in the collards and sweet potato. Add the beans, tomatoes with their juice, water, and coconut milk.
- Bring just to a boil, lower the heat to medium-low, and cook, covered, until the collards and sweet potato are tender, about 30 minutes.
- Season with salt and pepper and serve.
Recipe Notes
*Tip: Don’t waste the good stuff. Refill the tomato can, which holds about 1½ cups, and use that to measure the water needed for the recipe.
Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com