Chili paste, lemon juice, and garlic give this recipe a delightful zip, which is a welcome way to eat nutrient-rich vegetables like yams and collards. The collard greens in this recipe add calcium, folate, and B vitamins.
Serves 4 - 6
Ingredients
- 1 large bunch collard greens, rinsed
- 1/4 cup water or vegetable broth
- 1 onion, thinly sliced
- 2 large garlic cloves, minced
- 2 small yams/sweet potatoes, (peeling optional), cut into bite-size chunks
- 1 Tablespoon vegetarian Worcestershire sauce
- 1/2 teaspoon Thai chili paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons freshly squeezed lemon juice
Directions
Stem collar greens. Layer collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all the leaves are sliced. Set aside.
Heat the water in a deep skillet. Add onion, garlic and cook until tender, about 10 minutes.
Add yams (or sweet potatoes), stir, and add enough additional water to cover them. Cover and cook for 5 - 10 minutes, until yams are soft when pierced with fork. Remove lid and simmer uncovered until about half of the water has boiled away.
Stir in the collard greens, Worcestershire sauce, and chili paste. Cook and stir until the green are soft. Season with salt and pepper to taste. Sprinkle the lemon over the yams and greens just before serving.
Stored in a covered container in the refrigerator, Zippy Yams and Collard Greens will keep for up to 3 days.
Serve with a side of cilantro and Vegi-Delite Live Zing Salad by Rejuvenative Foods (ask for this product at your natural foods store).
Recipe from Eating Right for Cancer Survival by Dr. Neal Barnard and Jennifer Reilly