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.
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.
Notes
Recipe adapted from https://theveganatlas.com/hoisin-glazed-collard-greens-and-sweet-potatoes/
FARM SHARE SPONSORS
