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tomato braised collards and sweet potatoes Sweet Savant

#Vegan Tomato Braised Collards and Sweet Potato #Recipe

Demetra Overton
You will need a large covered dutch oven or other heavy bottomed pot to cook the greens
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4 servings

Ingredients
  

  • 2 bunches collard greens about two and a half to three pounds total
  • 1 large onion about one cup,sliced
  • 2 tablespoons canola oil or olive oil
  • 2 cloves garlic
  • 1 small hot red pepper or 1 sweet red bell pepper or both (according to taste
  • 1 can diced tomato 14-15 ounce can
  • 1-2 tablespoons of red wine vinegar start with 1 and add more at the end of cooking if you like
  • 1/2 teaspoon vegetable base plus 1/2 cup of water or 1/2 cup vegetable broth
  • 2 sweet potatoes about 12 ounces each

Instructions
 

  • Wash the collard greens thoroughly, several times if necessary
  • Wash the sweet potatoes and prick each one 8 times with a fork
  • Cook the sweet potato in the microwave ( on a microwave safe plate) on high for 4 minutes. Turn them over and cook for another 3-4 minutes until they are tender. Cooking times will vary depending on how thick the sweet potatoes are.
  • Let them cool enough to handle.
  • Remove the tough part of the stem
  • Stack the collard leaves and roll them up ( you may have to do this in batches) slice the collards into 1/2 inch lengths.
  • Slice the onion into 1/4 inch slices
  • In a large pot saute the onion in 1 tablespoon of oil on medium/low heat, stirring occasionally, until they begin to soften and brown.
  • Slice the pepper and cook with the onion for 5 minutes
  • Slice the garlic and stir into the onions, cook for about a minute or less
  • Add the sliced collard greens, tomato,1 tablespoon red wine vinegar and vegetable base and water (or vegetable broth) and stir
  • Cover and cook on medium low heat for 20 minutes stirring occasionally.
  • Remove the lid and cook uncovered for 5 minutes to reduce the liquid in the pot. Add more red wine vinegar, 1 teaspoon at a time, if you like
  • Cut each sweet potato into quarters lengthwise
  • Heat 1 tablespoon of canola oil in a skillet and cook the sweet potato wedges until they are brown on each side
  • Serve 2 sweet potato wedges per person over collard greens