sweet potatoes and turnip greens

Soft sweet potato and bright, mild greens are totally harmonious in this simple, tasty entrée. This was adapted from Whole Living.

INGREDIENTS:

• 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

DIRECTIONS:

Heat oven to 400°F. Toss sweet potatoes with 2 tablespoons melted coconut oil on a rimmed baking sheet. Sprinkle it 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.