Zippy Yams and Collards

Thinly slice the onion using a knife or a salad master machine.

Add the sliced onion and minced garlic to a deep skillet and cook over medium heat for a few minutes until the onions are tender. Use water or broth to prevent sticking if needed.

Add the sweet potatoes to the skillet and cover them with enough water.

Cover the skillet and cook for 5 to 10 minutes until the sweet potatoes are fork tender.

Slice the stems out of the collard greens, layer five leaves at a time, roll them tightly like a cigar, and slice thinly.

Once the sweet potatoes are fork tender, uncover the skillet and cook for a few more minutes until about half of the water boils off.

Stir in the collard greens, Worcestershire sauce, and chili paste, and cook for several more minutes until the collards are tender.

Season with salt and pepper to taste.

As an optional last step, pour lemon juice over the dish just before serving.

Equipment Needed

Spice Level:

Dietary