Caribbean Coconut Collards & Sweet Potatoes

Name: Caribbean Coconut Collards & Sweet Potatoes
Total time: 55 min
Yield: Serves: 2 to 4
Ingredients: One 14.5-ounce (411 g) can diced tomatoes with juice; One 15-ounce (425 g) can red kidney beans or chickpeas, drained and rinsed; 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; ½ 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; ½ cup (120 ml) light or full-fat coconut milk; 1½ cups (360 ml) water (see Tip); Salt and black pepper

Preparation info

Serves:
2 to 4

Difficulty
Easy
Ready in
55 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Collard greens grow well in the South where we live; they’re cheap at farmers 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.

Ingredients

1 tablespoon coconut oil (OF: 1 tablespoon of the light or full-fat coconut milk listed below, pl

Vegan
Caribbean
Gluten-free

Method

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 t