Mustard Greens & Sweet Potatoes

One of my favorite veggie combos is mustard greens with sweet potatoes. The pepperiness of the mustard greens are a terrific compliment to the creamy sweetness of the sweet potatoes. For a visually and texturally appealing main dish, combine them AFTER cooking!

Sweet Potatoes:

1 − 2 large sweet potatoes, diced
1/2 onion, chopped
2-4 cloves garlic, sliced
1/2 cup diced peppers (green or red sweet peppers, jalapeño, or poblano, or some combination of these)
1 − 2 teaspoons coconut oil
1 − 2 teaspoons chili powder
1 − 2 teaspoons crushed red pepper (optional, add more or less depending on your preference)
salt to taste

In heavy skillet, sauté onion and garlic in coconut oil. Sauté until onion begins to become transparent. Add sweet potatoes, chili powder and salt. Stir to combine. Cover with lid and allow to steam for a few minutes. Remove lid and sauté sweet potatoes until soft. At this point, sweet potatoes may be place in low-heated oven until greens are ready.

Mustard Greens:

1/2 onion, sliced into thin semi-circles
1 −2 teaspoons olive oil or coconut oil
1 bunch mustard greens, cleaned, chopped
splash of dry white wine
salt to taste

In skillet, sauté onion in the oil until onion begins to brown slightly. Add greens, wine and salt, cooking on medium-high heat until greens are soft but still bright in color (approximately 5 − 8 minutes), turning frequently.

COMBINE by placing greens in serving dish and topping with sweet potatoes. Makes 2 − 3 large or 4 − 6 smaller servings.