Curried Collard Greens and Sweet Potato
Jennifer Danter
Collard greens are a type of cabbage, but they form as large, thick, flat leaves instead of a head. Too often they’re overcooked, leaving unpleasant aromas and taste memories. Here they get a gentle simmer and are paired with sweet potatoes to counteract their sharp flavour. Serve as a side dish.
1 onion, coarsely chopped
1 - 398 mL (14 oz) can diced tomatoes
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) cumin seeds
2 cloves garlic, minced
1 Tbsp (15 mL) curry powder
Pinch of cayenne
Sea salt to taste
2 medium sweet potatoes or yams, peeled and coarsely chopped
1 bunch collard greens, stems and leaves coarsely chopped
Pulse onion in food processor until pur'ee. Place in small bowl.
Pour tomatoes into processor and pulse to pur'ee slightly.
Heat oil in large, wide saucepan set over medium heat. Add cumin seeds. Toast until fragrant, about 1 minute. Add pur? onion and minced garlic. Stir often until light brown, 8 to 10 minutes. Stir in curry powder, cayenne, and salt. Simmer for 1 to 2 minutes.
Add tomatoes, sweet potatoes, and 1 cup (250 mL) water. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally until potatoes are tender, about 20 minutes.
Add greens and stir until tender, 8 to 10 minutes.
Serves 6.
Each serving contains: 111 calories; 3 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 3 g fibre; 20 mg sodium
source: "Think Green", alive #341, March 2011
