Braised Collard Greens Stuffed Sweet Potatoes

Braised Collard Greens Stuffed Sweet Potatoes

When I used to think of greens, I would imagine spinach, kale, and maybe some swiss chard, but collard greens were never really on my radar. I had never cooked with them, and all I knew about the large leafy vegetable was that Southern cooks like Paula Deen and The Neely’s like to eat them.

After recently graduating from the professional culinary training program at the CKCA, I made a promise to myself to be more open and willing to try new things and cook with ingredients I’ve never used before. So when I saw some bright green bunches of fresh collard greens at ShopRite the other week, I couldn’t help but take up the challenge.

I had absolutely nothing in mind – all I knew was this: Southern cooks like to stew the greens with smoky ham hocks or bacon. I wanted to keep the dish light, healthy and vegan, so I decided to do a play on the smoky factor and add some cumin and smoked paprika. Chickpeas and diced tomatoes help round out the dish, and stuffing it into roasted sweet potatoes just takes it over the top!

Since collard greens are a sturdy, tougher leaf, they benefit from cooking for long periods of time. You can prepare this dish in your crockpot for a set-it-and-forget-it weeknight meal, or serve it up as hamin, instead of a heavy cholent, on Shabbat.

I’m really proud of my first attempt at cooking with collard greens. I hope you enjoy this recipe as much as I did.

Side note: I apologize for the lack of step-by-step photos. This recipe just sort of happened as I went along and I wasn’t planning on blogging about it. It was just so good that I knew I had to share!

Post a Comment

14 thoughts on “Braised Collard Greens Stuffed Sweet Potatoes

    1. For a slow cooker, I would saute the onion and garlic with the spices and then add everything to the crockpot, using 2-3 cups of stock instead of 1-2. Cook on low for 4-6 hours. For overnight, I would do the same but fill the crockpot about halfway with liquid (start with 4 cups stock, add additional water if needed).

  1. This looks fantastic. I rarely do baked potatoes because they are too one-dimensional, but this brings the baked potato to a new level!

  2. What type of taste would you say this has? I have never tried collard greens and would like an idea as to what taste to expect. What would you compare it to?

    1. It’s very different for most greens, it’s got more of a bite. Some people find them to be bitter but in this preparation they are anything but. They have a smoky flavor with some sweetness from the sweet potato.

Leave a Reply

Your email address will not be published. Required fields are marked *