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: Amy’s, 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.
Variations: 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.
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.
Find lots more delicious vegan recipes featuring collard greens.
Are you looking for more ways to use all kinds of leafy greens? Recipe is from Wild About Greens by Nava Atlas.
See lots more hearty vegan main dishes.