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tomato braised collards and sweet potatoes Sweet Savant
Demetra Overton

#Vegan Tomato Braised Collards and Sweet Potato #Recipe

You will need a large covered dutch oven or other heavy bottomed pot to cook the greens
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Wash the collard greens thoroughly, several times if necessary
  2. Wash the sweet potatoes and prick each one 8 times with a fork
  3. 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.
  4. Let them cool enough to handle.
  5. Remove the tough part of the stem
  6. Stack the collard leaves and roll them up ( you may have to do this in batches) slice the collards into 1/2 inch lengths.
  7. Slice the onion into 1/4 inch slices
  8. 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.
  9. Slice the pepper and cook with the onion for 5 minutes
  10. Slice the garlic and stir into the onions, cook for about a minute or less
  11. Add the sliced collard greens, tomato,1 tablespoon red wine vinegar and vegetable base and water (or vegetable broth) and stir
  12. Cover and cook on medium low heat for 20 minutes stirring occasionally.
  13. 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
  14. Cut each sweet potato into quarters lengthwise
  15. Heat 1 tablespoon of canola oil in a skillet and cook the sweet potato wedges until they are brown on each side
  16. Serve 2 sweet potato wedges per person over collard greens