This lively stew of sweet potatoes and collard greens, embellished with fresh corn and tomatoes, is a perfect way to showcase late summer/early fall produce. Though these ingredients are generally available all year around, it’s best to make when the last of local summer corn intersects with the your first autumnal cravings for sweet potatoes.
Make this stew as mild or spicy as you’d like with dried red pepper flakes or sriracha — or let everyone season it to their own taste by passing around either or both of these ingredients.
WE LOVE 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.
Substitute other greens: Sweet potatoes and collard greens are a perfect pairing in this colorful stew; that being said, feel free to substitute an equivalent amount of kale or any variety of chard.
Photos by Hannah Kaminsky, BittersweetBlog.com.
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 vegan soups & stews.