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Curried Collard Greens and Sweet Potato

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    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.

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    1 onion, coarsely chopped1 - 398 mL (14 oz) can diced tomatoes2 Tbsp (30 mL) extra-virgin olive oil1 tsp (5 mL) cumin seeds2 cloves garlic, minced1 Tbsp (15 mL) curry powderPinch of cayenneSea salt to taste2 medium sweet potatoes or yams, peeled and coarsely chopped1 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

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    Curried Collard Greens and Sweet Potato

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