Zippy Yams and Collards

From The Cancer Survivor's Guide - Neal Barnard

4 servings

The sweet potatoes overcome the bitterness of the collard greens, and the chili paste and Worcestershire sauce give it a punch.  For company, may want to make it on the spot - it's bright green at first, but dulls as it stands.  Collard greens do shrink, but not as much as spinach! 

"Chili paste, lemon juice, and garlic give this recipe a delightful zip, which is a welcome way to eat nutrient-rich vegetables like yams and collards.  The collard greens in this recipe add calcium, folate and B vitamins."

Ingredients:

1 large bunch collard greens rinsed (~one pound)

1/4 cup water or vegetable broth

1 onion, thinly sliced 

2 large garlic cloves, minced

2-3 small yams or sweet potatoes (peeled if desired), cut into bite-size chunks

1 Tbsp vegetarian Worcestershire sauce

1/2 tsp Thai chili paste

1/4 tsp salt

1/4 tsp ground black pepper

2 Tbsp freshly squeezed lemon juice 

(added a generous sprinkle of fenugreek powder)

Directions:

1) Remove the thick stems and slice the greens crosswise into thin strips.  Set aside.

2) Heat the water in a deep skillet.  Add the onion and garlic and cook and stir until the onion is tender, about 5-10 minutes.  Add the yams, stir and add enough water to cover them.  Cover and cook for 5-10 minutes, until the yams are soft when pierced with a fork.  Remove the lid and simmer uncovered until about half of the water has boiled away.  

3)Stir in the collard greens, Worcestershire sauce and chili paste.  Cook and stir until the collard greens are soft.  Season with salt and pepper to taste.  Sprinkle the lemon over the yams and greens just before serving. 

Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days. 

Per serving: 77 calories, 0.5 hm fat, 0.1 gm sat fat, 3.3 gm protein, 6.3 gm sugar, 4.4 gm fiber, 83 mg sodium.