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Zippy Yams and Collards
The Cancer Survivor's Guide, Neal Barnard
A tasty way to get your greens.
large bunch collard greens (about one pound)
59 ml1/4 c. water or vegetable broth
1 onion, thinly sliced
2 large garlic cloves, minced
450 g1 lb. yams or sweet potatoes, scrubbed and cut into bite-size chunks
15 ml1 T. vegetarian Worcestershire sauce
2 ml1/2 tsp. Thai chili paste
1 ml1/4 tsp. salt
1 ml1/4 tsp. ground black pepper
30 ml2 T. fresh lemon juice
Rinse the collard leaves and remove the stems. Layer five leaves at a time, roll them together into a tight cylinder, and slice crosswise into thin strips. Repeat until all the leaves are sliced.
Heat the water in a deep skillet, add the onion and garlic and cook until tender (5-10 minutes). Add the yams and enough water to cover them. Cover and cook 5-10 minutes until yams are soft. Remove lid and simmer until about half the water has boiled away.
Stir in the collard greens, Worcestershire sauce, and chili paste. Cook and stir until greens are soft. Season with salt and pepper to taste. Sprinkle with lemon just before serving.
I learned recently that yams and sweet potatoes can be eaten raw, skin and all, so now I don't bother to peel them.