Um…yeah. I just wanted to do that, sorry.
So, this was one of my favorite detox recipes—I think I made it about six times over the course of my cleanse since its introduction during the second week. The cleanse listed this as a breakfast and lunch option, but it’s now become a go-to dinner staple in my routine because I prefer this hearty greens and potato load fresh out of the oven. It’s SO simple (only five or so ingredients) and it can be made in a leisurely fashion (oven) or superfast (microwave).
It’s surprisingly tasty and I say that as someone who glanced at the menu and thought, “onions and Swiss chard? yeah I’ll skip that one.” But when I serendipitously happened to have everything on hand to make them, dinner happened and now I’m a little obsessed.
I also discovered a cool trick to cook these even faster: using baking soda while caramelizing the onion (JUST a pinch!), browns, breaks down and cooks the onion like whoa. It’s crazy fast. You could even cook the onion without oil and with just baking powder, a trick I learned from Susan at Fat Free Vegan. Warning: go very light on the baking soda. You can always add more. You can’t un-baking soda your onions. I learned the hard way.
So if you like sweet potatoes, caramelized onions and spinach…
…meet your new favorite dinner.
Soft sweet potato flesh, sweetly caramelized onions and bright, mild greens are totally harmonious in this simple, tasty entrée. I swapped in mix of dirt-cheap collard greens and spinach for the more expensive Swiss chard, but use your greens of preference. This was adapted from Whole Living.
- 2 medium sweet potatoes
- ½ tablespoon olive oil
- 1 large onion, sliced thin
- 1 bunch collard greens, washed, stemmed and chopped
- 1 bunch spinach, washed, stemmed and chopped (about 3 cups)
- sliced avocado, optional
Preheat oven to 400 degrees. Prick sweet potatoes with a fork and bake until tender, about 45 minutes.
Slice onion and greens while heating a large pan over medium heat. Add olive oil. Once hot, add onion and cook until slightly caramelized, about 10-15 minutes. Add collard greens and spinach and cook, stirring, until wilted, about 5 minutes. Add salt to taste.
Serve potatoes split and topped with a mountain of greens and sliced avocado, if using. More salt, pepper, cayenne or a squeeze of lemon optional.
Stab a sweet potato a few times with a fork and microwave for 2 minutes on high. Check for doneness. If still firm, microwave for another minute until tender.
Heat olive oil over medium heat. Once hot, add onions and a tiny pinch of baking soda (less than 1/8 teaspoon—this will speed up the cooking process like whoa). Once onions are brown and tender, add greens and cook until wilted, about 5 minutes. Add salt to taste.
Serve split potatoes with a mountain of greens and sliced avocado if you want. More salt, pepper, cayenne or a squeeze of lemon optional.