Collard greens grow well in the South and they tend to be fairy affordable. This recipe is based off 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. theexperimentpublishing.com
Caribbean Coconut Collards and Sweet Potatoes [Vegan]
- 1 tablespoon coconut oil (OF: 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
- 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.
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.