Baked Sweet Potatoes Smothered with Long-Cooked Spicy Greens

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Baked Sweet Potatoes Smothered with Long-Cooked Spicy Greens

 

Recipe By :Karen Hubert Allison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 medium sweet potatoes or yams -- (medium to medium-large)

1 teaspoon canola oil

1 pound collard greens -- or 8 cups loosely packed collards,

leaves only

1/4 pound mustard or turnip greens

1 1/2 cups vegetable broth

1/2 cup white wine

3 tablespoons fruity olive oil

4 cloves garlic -- sliced

1 jalapeno, or 1/4 teaspoon red pepper

flakes -- optional

 

I love this dish. It's a great meal with a variety of contrasting flavors. The

combination of bitter and spicy greens with collards works nicely, but if you

are not a fan of such heat, substitute collards, kale, or any other longcooking

mild greens. Although I am always a great fan of collard stalks, in this dish,

only the leaves are used.

 

If you can spare the calories and fat, you may wish to scoop out the sweet

potato flesh and add butter and cream to it, as you would a stuffed potato

though I think it is delicious without such additions, and the collards napped

in light sauce add enough of a luxuriant touch.

 

Preheat the oven to 400 degrees. Scrub the potatoes, pat dry, and rub with

canola oil. Pierce the skin in 2 or 3 places. Place on a baking sheet and bake

for 1 hour or until the potatoes are soft.

 

While the potatoes are baking, bring a large pot of water to a boil and plunge

in the greens to rid them of bitterness. Boil just until their color turns, then

drain and refresh them under cold water. Chop the greens into bite-size pieces.

 

Combine the broth. wine, olive oil, and garlic in a saucepan and bring to a

boil. Lower the heat to a simmer. put in the greens. and cover the pot. Every

few minutes, move the greens around. When the greens have wilted sufficiently,

add the jalapeno if desired. Taste your broth every 10 minutes to see if the

jalapeno has imparted enough heat for your taste and remove the chile as soon as

you like the flavor. Cook the greens for 45 minutes to 1 hour. When they are

done, remove the cover and cook over high heat until the liquid evaporates and

oil coats the leaves.

 

Serve the sweet potato in the center of a plate. Open the potato and push the

baked flesh up and out over the skin by pinching the sides of the potato with

your fingers. Using a slotted spoon, place a generous amount of collards over

the potato and serve.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 130 Calories; 3g Fat (23.2% calories from

fat); 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 634mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0