This bountiful skillet dish features sweet and golden potatoes with collard greens. Flavored with rosemary and embellished with hearty vegan sausage, it makes a quick dinner entrée or a cool-weather brunch dish.
Potatoes, collard greens, and vegan sausage are just made for each other. Adding sweet potato to the mix makes it that much better and adds a lovely color to the dish.
Rosemary or other herbs: While rosemary pulls the flavors together beautifully, you can substitute another herb — thyme, sage, oregano, or tarragon in fresh or dried form; or keep it simple with fresh parsley.
Substitute other greens: While collards are perfect for this dish, feel free to substitute an equivalent amount of kale or any variety of chard. Escarole would work, too.
Vegan sausage brands
Beyond, Field Roast, Gardein, Morningstar Farms, No Evil, Tofurky, and The Very Good Butchers all make excellent vegan sausage. You may find store brands as well. They’re all good!
You won’t be afraid to find out “how the sausage gets made,” as the saying goes, as the main ingredients are usually vital wheat gluten and/or tofu (be alert, though, if you have gluten or soy sensitivity).
In praise of collard greens
Collards may not get as much attention as kale, but they should be on your radar as a nourishing leafy green to enjoy regularly. Cut into narrow ribbons and briefly stir-fried or braised, this leafy green is a standout its mild, sweet flavor. Maybe this shouldn’t be surprising; collard greens belong to the family of cruciferous vegetables (which includes cabbage and broccoli), none of which are very appealing when overcooked.
The coolest way to cook collard greens (in my opinion) is to roll up the leaves, slice them very thinly, and stir-fry, sauté, or braise until just tender-crisp, retaining their vivid color and sweetness. Learn lots more about collard greens, plus a step-by-step for prepping, in this site’s Guide to Collard Greens.
This detailed view of the nutrition profile of collard greens gives you lots of good reasons to keep them in your rotation. A big plus for vegans is that they’re a good source of calcium.
Photos by Hannah Kaminsky, BittersweetBlog.com.
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- 4 medium-large Yukon gold or red-skinned potatoes
- 1 large sweet potato
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 10 to 12 ounces collard greens
- 2 links vegan sausage, cut into 1/2-inch-thick slices
- 1/4 cup dry white wine or water
- Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
- 1 teaspoon sweet paprika
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- Salt and freshly ground pepper to taste
- Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
- Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander. Set aside.
- Heat the oil in a large skillet. Add the garlic and sauté over low heat until golden.
- Add the collard greens. Turn the heat up to medium-high and cook, stirring frequently, until the collards are bright green and just tender-crisp.
- Add the vegan sausage, both potatoes, and wine. Turn the heat down to medium, and sauté until the potatoes and sausage are touched with golden spots here and there.
- Sprinkle in the rosemary, paprika, and red pepper flakes and sauté for 2 to 3 minutes longer, stirring frequently. Season with salt and pepper and serve.
Greens: This works well with any variety of kale or chard in place of collard greens. Escarole would work, too.
Herbs: Substitute another herb — thyme, sage, oregano, or tarragon in fresh or dried form; or keep it simple with fresh parsley.
Are you looking for more ways to use all kinds of leafy greens? Recipe is from Wild About Greens by Nava Atlas.