Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced into small cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bunch collard greens, stems removed and leaves chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown.
3. Add the diced onion and minced garlic to the skillet and cook for another 3-5 minutes, until the onion is translucent.
4. Add the chopped collard greens to the skillet and stir to combine with the sweet potatoes and onions.
5. Sprinkle the smoked paprika, cumin, salt, and pepper over the mixture and stir to evenly distribute the spices.
6. Cook for another 5-7 minutes, stirring occasionally, until the collard greens are wilted and the sweet potatoes are tender.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- You can use kale or spinach instead of collard greens.
- You can use any type of onion you have on hand.
- You can use any type of cooking oil you prefer.
Variations:
- Add cooked bacon or sausage to the hash for extra flavor.
- Top with a fried egg for a hearty breakfast or brunch dish.
- Add diced bell peppers or jalapeños for a spicy kick.
Tips and tricks:
- Make sure to dice the sweet potatoes into small cubes so they cook evenly.
- You can also roast the sweet potatoes in the oven before adding them to the skillet for extra flavor and texture.
- If the skillet is too crowded, cook the sweet potatoes and onions first, then add the collard greens in batches.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hash in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the hash in individual bowls or on a large platter for family-style dining.
Garnishes:
- Top with chopped fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Pairings:
- Serve with a side of toast or biscuits for a complete meal.
Suggested side dishes:
- Fresh fruit salad
- Roasted root vegetables
- Grilled or roasted chicken
Troubleshooting advice:
- If the sweet potatoes are taking too long to cook, cover the skillet with a lid to help steam them.
Food safety advice:
- Make sure to wash the collard greens thoroughly before using them in the recipe.
Food history:
- Collard greens are a staple in Southern cuisine and have been enjoyed for centuries.
Flavor profiles:
- The sweet potatoes add sweetness and earthiness to the dish, while the collard greens add a slightly bitter and nutty flavor. The smoked paprika and cumin add smokiness and warmth to the dish.
Serving suggestions:
- Serve the hash for breakfast, brunch, or as a side dish for dinner.
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