Note: this piece first appeared as the March 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious and colorful recipe is a perfect addition to any meal! It’s easy to prepare and wonderfully nutritious. Thai red curry paste is available in the Asian section of large supermarkets; natural Worcestershire sauce is available in natural food stores. Enjoy!
2 small yams or sweet potatoes, cut into bite-sized chunks
1 onion, sliced
2 large cloves of garlic, pressed
1 tablespoon natural Worcestershire sauce
1/2 teaspoon Thai red curry paste
1 bunch collard greens, sliced
1/2 lemon
Put yams in a deep skillet or wok and just cover them with water. Cover skillet and boil yams for 5 to 10 minutes or until soft when pierced with a fork. Add onions and garlic and continue to simmer until about half of the water has boiled away. Add Worcestershire sauce, curry paste, and collards. Simmer until the collards are soft. Squeeze lemon over the mixture and serve.
See step-by-step photos of this dish!
Zippy Yams and Collards
