Braised Collard Greens Stuffed Sweet Potatoes

Written by chanie on April 25th, 2013

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!

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13 Comments so far ↓

  1. Barbara says:

    How would u modify this recipe for a slow cooker ? Especially overnight for Shabbat ?

    • chanie says:

      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).

  2. Hindy says:

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

  3. Sina @ the kosher spoon says:

    I love the combination here. This such a great light and filling side dish

  4. That looks really interesting and different to what I normally have veggie wise. Would love to try.

  5. sara says:

    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?

    • chanie says:

      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.

  6. I like how you substituted for the smokey flavor!! Great combos!

  7. Ronnie Fein says:

    It takes a lot for me to eat collard greens; not my favorite, but this combination really softens and sweetens them. Nice combination of flavors.

  8. So healthy! This could totally be a meal!

  9. stephanie says:

    this sounds so yummy! i would probably sub for a different green, since collards aren’t my favorite.

  10. Three of my favorite ingredients — now I wonder why I have never used them together!

  11. Never gotten into collards will have to try this. I did make sweet potato skins once, those were good too.

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