When we got collard greens in our box the first time, their huge, fan-like alien appearance intimidated me thoroughly. I am not sure that I have ever seen one of these “in the wild”, and we sure did not eat any in my Mexican-Midwestern-Texas household (arroz con pollo, fideo, and german pancakes were more the staple).
I didn’t want to go the typical “Southern” route, with lots of bacon and oil and not much vitamins left in the greens, so I began searching for an easy way to prepare them. At our house, 90% of our meals is simply a combination of eggs + veggies + cheese, so it was easy to go in that direction.
First, become acquainted with one another. They’re rather friendly leaves.
Next, you’ll removed the stems and hard ribs, leaving you with the softer leaves, which you will roughly chop. Throw everything else in the compost, please 🙂
You’ll heat up a bit of coconut oil (or your oil of preference), and throw in some diced sweet potatoes for about 10 minutes. Add the green for another 3, until they begin to wilt.
Whisk up all the remaining ingredients, pour over veggies, and cover to cook for 10 more minutes.
Remove cover, add the cheese (the best part!), and stick under the broiler for a few minutes.
Ta- da! Finished product! Very filling, satisfying, and can easily be reheated
Sweet Potato and Collard Green Frittata (adapted slightly from bluebonnets + brownies)
- 1 tablespoon coconut oil
- 1 medium sweet potato, peeled and diced
- 1 bunch collard greens, stems & ribs removed and roughly chopped
- 2 eggs
- 2 egg whites
- 1/4 cup milk (any kind)
- 1 tsp Sriracha
- 1/2 teaspoon chili powder
- Pinch of Kosher salt
- 1/4 cup shredded smoked cheddar cheese
Preheat the broiler.
Heat oil in a nonstick skillet over medium heat. Add sweet potatoes and cook for 8-10 minutes, or until tender. Slow add in the greens, wilting them down into the pan. Cook an additional 2 – 3 minutes.
In a separate bowl, whisk together the eggs, egg whites, milk, chili powder, Sriracha, and salt.
Reduce heat to medium-low, and pour egg mixture over vegetable. Cover the skillet, and cook for about 10 minutes.
Remove the cover, and generously sprinkle with cheese (you can add as much as you’d like). Place the pan under the broiler until the eggs are set and the cheese is browned, about 5 minutes.
Enjoy! Serves about 4.