Caribbean Coconut Collards & Sweet Potatoes
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.
Servings Prep Time
2-4 20minutes
Cook Time
35minutes
Servings Prep Time
2-4 20minutes
Cook Time
35minutes
Ingredients
  • 1Tbsp Coconut Oil(Oil Free: 1 tbsp light or full-fat coconut milk listed below, plus broth, as needed)
  • 1 Onionyellow, diced
  • 3Cloves Fresh Garlicchopped
  • 1/2Tsp Crushed Red Pepper Flakes
  • 2Bunches Collard Greensabout 2 pounds (900 g), stemmed, leaves chopped into 1-inch (2.5 cm) squares
  • 1 Sweet Potatolarge, peeled & diced
  • 1Can Chickpeasor Red Kidney Beans, 15 oz can (425 g)
  • 1Can Diced Tomatowith juice, 14.5 oz can (411 g)
  • 1.5Cupa Filtered Water(360 mL) See Notes, below*
  • 1/2Cup Coconut Milkfull-fat or lgiht
  • Salt and Pepper
Instructions
  1. 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.
  2. 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.
  3. 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