For written instructions, see the original post: Yams and Collards with Thai Red Curry
Begin with yams or sweet potatoes. I made half a recipe for the photos, so remember you will have need more ingredients when you make the full recipe. I used one small yam.
Clean, peel, and chop your yams. You can also leave the peel on — your choice.
Place the yams in a deep skillet or wok and add just enough water to cover. Bring to a boil, cover skillet, and cook for 5 to 10 minutes or until yams are soft when pierced with a fork. While the yams are cooking, you can prepare your other ingredients. Chop your onion (1/2 an onion) and press your garlic (1 clove) — the beneficial phytochemical allicin in these vegetables is activated by exposure to the air, so it’s good for them to sit out for a minute or two before being added to any recipe!
To prepare the collards, first wash them well, then remove the tough stems. I used about half a bunch of collards.
Stack the leaves and roll them up tightly into a long tube. Slice the tube thinly. This is a chiffonade cut — chiffon is French for “rag,” and the sliced collards look like a little pile of (pretty, edible, nutritious) rags.
When the yams are cooked, add the onions and garlic to the skillet and continue to simmer until about half the water has boiled away.
Next we’ll be using some Thai red curry paste. This is where the “zip” comes in! This condiment is very spicy, so employ discretion when using it. Thai red curry paste is available in ethnic markets, large grocery stores, and natural foods stores in the Asian foods section.
When half the water has boiled away, it’s time to add your curry paste (I used about 1/4 a teaspoon). Be sure to mix the curry paste well — it usually requires a bit of mashing. You don’t want anyone to end up with a whole mouthful of hot curry paste. Also, add some natural Worcestershire sauce (I used about 1/2 a tablespoon); good natural brands are Annie’s and The Wizard.
Add the sliced collard greens and mix well. Continue cooking until collards are tender.
When the collards are tender, squeeze half a lemon over the vegetables. Before cutting the lemon in half, roll it around on the counter briefly — this makes it easier to juice.
Garnish your dish with lemon slices and add sea salt to taste, if desired. Enjoy!
