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Hoisin glazed collard greens and sweet potatoes

kept bysmithfamily

Taken from:

Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies... by Nava Atlas (Jun 5, 2012)


10 to 14 ounces collard greens
2 tablespoons olive oil
One medium red onion quartered and Thinly sliced
Two large sweet potatoes
1/4 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons maple syrup

  1. Cut the collard greens neatly away from the stems and thinly slice.
  2. Heat half of the oil in a large skillet add the onion and sauté over medium low heat until the golden and tender
  3. Peel the sweet potatoes cut them in half lengthwise then into 1/4 inch thick slices.
  4. Add them to the skillet along with 1/2 cup water cover and steam the sweet potatoes until just tender.
  5. Stir in the hoisin sauce, soy sauce and syrup
  6. Turn the heat up to medium-high and cook the mixture gently stirring it with a spatula.
  7. Add small amounts of water to continually deglaze the skillet until the sweet potato is tender and nicely glazed.
  8. Gently season with red pepper flakes of desired. cover and set aside.
  9. Heat the remaining oil in another skillet add the collard greens and a small amount of water turn up the heat and cook the greens stirring frequently for about 3 to 4 minutes until bright green and tender-crisp
  10. Remove the pan from the heat and gently stir the greens into the skillet with the sweet potatoes




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