How to Make Collard Greens and Sweet Potato Soup

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale is nutrient-dense while mustard greens are often less expensive.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is lower in calories, while regular potatoes are more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

Brown 1.5 pounds of lean ground beef in 1 tablespoon of avocado oil.

Add 1/2 chopped red onion, 1 medium sweet pepper, and 2 diced medium sweet potatoes; sauté for 3-5 minutes until softened.

Stir in 1 can of drained and rinsed blackeyed peas, 2 teaspoons of Cajun seasoning, 2 teaspoons of smoked paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 teaspoons of garlic powder; mix well.

Pour in 4 cups of chicken broth and bring to a boil.

Reduce heat to a simmer and cook for 15-20 minutes until sweet potatoes are fork tender.

Add 4 cups of collard greens and stir them into the soup; cook for an additional 20-25 minutes until collard greens are tender.

Cooking Techniques

Equipment Needed

Spice Level: