Collard greens grow well in the South and they tend to be fairly affordable. This recipe is based on the Callaloo-style collards, which hail from the Caribbean, this became a go-to recipe. To bulk it up, this recipe added beans. Serve over rice if desired.  

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.

Caribbean Coconut Collards and Sweet Potatoes [Vegan]

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  • 1 tablespoon coconut oil (OR: 1 tablespoon of the light or full-fat coconut milk listed below, plus broth as needed)
  • 1 yellow onion, diced
  • 3 garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper
  • 2 bunches collard greens (about 2 pounds/900 g), stemmed, leaves chopped into 1-inch (2.5 cm) squares
  • 1 large sweet potato, peeled and diced
  • One 15-ounce (425 g) can red kidney beans or chickpeas, drained and rinsed
  • One 14.5-ounce (411 g) can diced tomatoes with juice
  • 1 1/2 cups (360 ml) water (see Tip)
  • 1/2 cup (120 ml) light or full-fat coconut milk
  • Salt and black pepper


  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.


- Don’t waste the good stuff. Refill the tomato can, which holds about 1 1/2 cups, and use that to measure the water needed for the recipe.


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