1 large sweet potato, cut into large chunks
2 large garlic cloves, chopped
1 bunch collards, washed, stemmed, chopped
4 tablespoons coconut oil, divided
1/4 teaspoon ground coriander
1/2 teaspoon rice vinegar
salt and pepper
optional: few drops hot sauce
optional: sesame seeds
- Heat oven to 400°F. Toss sweet potatoes with 2 tablespoons melted coconut oil on a rimmed baking sheet. Sprinkle with coriander, salt, and pepper and toss again. Roast for 25-30 minutes until lightly browned and tender.
- Heat remaining 2 tablespoons coconut oil in a large skillet over medium low heat. Add the garlic and cook a minute or two just until starting to brown. Add the wet collard greens, 1/4 cup water, vinegar, and hot sauce. Toss with tongs to distribute the garlic. Season with salt and pepper. Raise heat to medium and cover; toss occasionally and let collards steam until tender. (Add a bit more water if the pan gets too dry.)
- Toss potatoes and greens together and serve sprinkled with sesame seeds.