Coconut-Roasted Sweet Potatoes and Collard Greens

basics vegetarian sweet potato chile green onion scallion garlic ginger coconut oil collard greens cardamom coconut milk yogurt

Rick Martinez

4 servings

Source

Ingredients

2 pounds sweet potatoes, peeled, cut into 1-inch pieces

1 Fresno chile, thinly sliced

5 scallions, thinly sliced, plus more for serving

3 garlic cloves, grated, divided

1 tablespoon plus 1 teaspoon freshly grated ginger, divided

¼ cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided

Kosher salt, freshly ground pepper

2 bunches collard greens, ribs and stems removed, torn into pieces (about 8 packed cups)

½ teaspoon ground cardamom (optional)

½ cup unsweetened coconut milk

Whole-milk yogurt (for serving)

Method

Real Talk: Collard greens are ideal for this recipe since their hardiness and flavor stand up to the heat. But other leafy greens like kale or Swiss chard also work. In a pinch, use frozen chopped spinach.

Preheat oven to 400°. Toss potatoes, chile, 5 scallions, half of the garlic, 2 tsp. ginger, and ¼ cup oil in a large bowl. Let it rain with salt and pepper. Transfer to a rimmed baking sheet, spread everything out, and roast, rotating sheet halfway through, until potatoes are tender and beginning to brown, 35–45 minutes.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high and cook collard greens, cardamom, if using, and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes. Stir in coconut milk and remove from heat; season with salt and pepper.

Divide greens among bowls. Top with potatoes. Dollop with yogurt and top with scallions.

Do Ahead: Potato mixture can be roasted 1 day ahead; cover and chill.