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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 2servings
Calories: 275kcal
Ingredients
2medium sweet potatoes
½tablespoonolive oil
1large onionsliced thin
1bunch collard greenswashed, stemmed and chopped
1bunch spinachwashed, stemmed and chopped (about 3 cups)
salt
sliced avocadooptional
Instructions
Leisurely oven version:
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.
Quick and dirty microwave version:
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.