Chili paste, lemon juice, and garlic give this recipe a delightful zip, which is a welcome way to eat nutrient-rich vegetables like yams and collards. The collard greens in this recipe add calcium, folate, and B vitamins.
1 Pound, rinsed (1 Large Bunch)
1⁄4 Cup (4 tbs)
1 , thinly sliced
2 Large, minced
2 Small, peeled, if desired and cut into bite size chunks
4 Cup (64 tbs) (For Covering Yams)
Vegetarian worcestershire sauce
Fish free thai chili paste
Ground black pepper
Freshly squeezed lemon juice
Heat the water or broth in a deep skillet. Add the onion and garlic and cook and stir until the onion is tender, about 10 minutes. Add the yams, stir, and add enough additional water to cover them. Cover and cook for 5 to 10 minutes, until the yams are soft when pierced with a fork. Remove the lid and simmer uncovered until about half of the water has boiled away.
To remove the stems from the collard greens, work with one leaf at a time. Hold the stem end in one hand and strip the leaf away from the stem with the other hand.
Layer 5 collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all the leaves are sliced. Set aside.
Stir in the collard greens, Worcestershire sauce, and chili paste. Cook and stir until the collard greens are soft. Season with salt and pepper to taste. Sprinkle the lemon over the yams and greens just before serving.
Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days.
Yams and collards make a great combination. In this recipe, Katherine combines these to make a great dish. This dish does not just look and taste great, but has high cancer fighting compounds. Watch and try it yourself!