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Caribbean Coconut Collards & Sweet Potatoes

Ingredients

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

Instructions

  • Melt the oil in a large, deep skillet over medium heat (or heat the coconut milk).
  • 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.

Notes

NUTRITION NUGGETS: Collard greens, aid the liver in removing harmful toxins from the body
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.