Sweet Potato Bacon Collard Greens

  • 6 Slices GODSHALL’S Turkey Bacon (Chopped)
  • 4 Sweet Potatoes (Peeled, Cut into 1-inch Pieces)
  • 1 Chile (Thinly Sliced)
  • 5 Scallions (Thinly Sliced, Plus More for Serving)
  • 2 Tablespoon Garlic (Minced)
  • 1 Tablespoon Grated Ginger (Divided)
  • 1/4 Cups + 2 Tablespoons Virgin Coconut Oil  (Melted, or Vegetable Oil, Divided)
  • Salt (For Taste)
  • Pepper (For Taste)
  • 2 Bunches Collard Greens (Ribs & Stems Removed)
  • 1/2 Teaspoon Ground Cardamom
  • 1/2 Cup Unsweetened Coconut Milk
  1. Preheat oven to 350 Degrees F.
  2. Toss potatoes, chile, scallions, half of the garlic, half the ginger and 1/4 Cup oil in a large bowl. Season with salt and pepper.
  3. Put mixture onto a baking sheet, spread everything out, and roast, add the chopped Turkey bacon halfway through, cook until potatoes are tender and bacon is brown, approx. 35–45 minutes total.
  4. When potatoes are done and cooling, heat remaining oil in a large skillet over medium-high and cook collard greens, cardamom and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes.
  5. Stir in coconut milk, season with salt and pepper, allow coconut milk to thicken and remove from heat.
  6. Divide greens among bowls, top with potatoes, and garnish with scallions.
  7. ENJOY!

Watch the instructional video with Chef Samantha Cureton

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