Yams and Collards with Chilli
|Collard greens||1 Pound, rinsed (1 Large Bunch)|
|Water/Vegetable broth||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Garlic||2 Large, minced|
|Yam/Sweet potatoes||2 Small, peeled, if desired and cut into bite size chunks|
|Water||4 Cup (64 tbs) (For Covering Yams)|
|Vegetarian worcestershire sauce||1 Tablespoon|
|Fish free thai chili paste||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Freshly squeezed lemon juice||2 Tablespoon|
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.