Sweet Garnet Yams and collard greens come together for a power fuel breakfast! This oil-free, vegan recipe has subtle smoky flavor. With carrots and zucchini, this dish is also gluten-free and AIP-friendly. Make a batch on the weekend for healthy meals throughout the week.
1bunchcollard greensstems removed and leaves chopped
1/2teaspoonground black pepperto taste
1/4teaspoonsaltto taste
Instructions
Preheat your oven to 375F. Line a big baking sheet with parchment paper or a non-stick baking mat
To roast the Garnet Yams:
Spread the diced garnet yams into a single layer on the lined baking sheet. Roast 30-35 minutes, until crispy on the outside and tender in the middle. Toss every 12-15 minutes to ensure even cooking. When done, turn the oven off and leave in the oven to keep warm until ready to use.
To Saute the Smoky Collards:
Heat a wide saute pan over medium heat. Add the diced carrots and zucchini. Cook until starting to brown around the edges, 5-7 minutes, stirring often.
Add the thyme, smoked paprika, chopped collard green leaves, and 1/2 cup of water. Continue to saute, stirring often, until the greens have wilted.
To finish the Garnet Yam and Collard Greens Oil-Free Hash:
Add the roasted garnet yams to the pan with the collard greens. Stir well to combine. Season with black pepper and salt.
Serve and enjoy!
Notes
Medium
Servings: 4
Ready In: 40 minutes
Yield: about 6 cups