Name: Hoisin-Glazed Collard Greens & Sweet Potatoes
Ingredients: 1 bunch Collard greens; 2 Tbsp Olive oil; 1 medium onion Onion (quartered and thinly sliced); 2-3 medium potatoes Sweet potatoes; 1/3 cup Hoisin sauce; 1 Tbsp Soy sauce or tamari; 2 Tbsp Maple syrup or honey (omit if desired); Black pepper or dried hot red pepper flakes (to taste)

Hoisin-Glazed Collard Greens & Sweet Potatoes

Sweet potatoes and collard greens come together in a savory-sweet glaze that's perfect for an easy weeknight meal.

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Ingredients

Collard greens 1 bunch
Olive oil 2 Tbsp
Onion, quartered and thinly sliced 1 medium onion
Sweet potatoes 2-3 medium potatoes
Hoisin sauce 1/3 cup
Soy sauce or tamari 1 Tbsp
Maple syrup or honey, omit if desired 2 Tbsp
Black pepper or dried hot red pepper flakes , to taste

Instructions

Remove the stems from the collard greens, stack the leaves, roll them up, and slice into thin strips. Rinse well and drain.
Heat half of the oil in a large skillet. Add the onion and sauté over medium-low heat until golden and tender.
Meanwhile, peel the sweet potatoes, cut them in half lengthwise, then into 1/4-inch-thick half slices. Add the sweet potatoes and 1/2 cup water. Cover and cook for 10–12 minutes, until just tender.
Stir in the hoisin sauce, soy sauce, and maple syrup. Cook for 2–3 minutes, stirring gently, until the sweet potatoes are evenly coated. If the sauce becomes too thick, add a splash of water.
In a second skillet, heat the remaining oil. Add the collard greens and cook for 3–5 minutes, stirring frequently, until tender. Add a splash of water if needed to prevent sticking.
Fold the collard greens into the sweet potatoes. Taste and adjust the seasoning with black pepper, then serve warm.