Caribbean Coconut Collards & Sweet Potatoes

Preparation info
  • Serves:

    2 to 4

    • Difficulty


    • Ready in

      55 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

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.


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


  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 t