Collard Greens With Sweet Potato Fries Recipes

COLLARD GREENS & POTATOES

Steps:

• 1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
• 2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
• 3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.

COLLARD GREENS WITH SWEET POTATO FRIES

Steps:

• 1. Preheat oven to 400°F or 200°C.
• 2. Cut the sweet potato into 1/2 inch sticks, the size of french fries.
• 3. Put the fries into a bowl, add 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon cinnamon and 2 tablespoons olive oil. Mix well.
• 4. Spread the fries onto a baking tray with baking parchment paper and put into the oven. bake for about 20-30 minutes, depending on your oven.
• 5. While the fries are baking, chop up the greens, heat the butter in a skillet large enough to hold all the greens.
• 6. Add bacon bits to the butter, fry until they start to become crisp, then add the greens. Stir fry for some minutes, then add 1 teaspoon smoked paprika and 1/2 teaspoon cumin seeds, stir well again and add broth.
• 7. Cook until greens are done, add salt if necessary, and serve with the sweet potato fries.