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This recipe was born out of ingredients I bought to use for holiday meals and never did. Apparently, I went a little overboard with meal planning and grocery shopping for both our Christmas Day and New Year’s Day feasts. As of this morning, I had one large sweet potato, a couple of jalapeños, and a whole bunch of collard greens that need to be used while they were still fresh.
I already planned to make pan-fried hashbrowns with the sweet potato because my son and I just love eating sweet potato prepared that way. So, much to the dismay of my boy (he doesn’t do onions, spicy, or many green things. At all!), it was a kinda, sorta spontaneous decision to make a sweet potato hash instead and throw lots more vegetables into the the frying pan. I had never sauteed collard greens before, but I love to make wilted spinach salads. Collard greens are a bit more hearty and thicker than fresh spinach leaves, but I figured it would work out pretty much the same if I allowed a bit more cooking time for the greens to wilt.
I also threw in my last green bell pepper, half of a leftover red onion, some garlic and two of my favorite ground spices to make this dish feel a bit more complete. Bell pepper, red onion and garlic are veggie staples in my kitchen. I love them because they’re some of the most versatile ingredients known to man, they add incredible flavor to everything and they are just good things to have around.
I would be doomed to dieting failure if eating healthy had to be boring and bland. My spice-loving tastebuds couldn’t take it if cutting down on the heat or seasoning was one of the hard-and-fast, healthy recipe rules. Luckily, I don’t have to follow any hard-and-fast recipe rules and neither do you. If you don’t like collard greens, substituting any other sort of green would totally work here with adjusted cooking times. In fact, I will definitely make this again using fresh spinach leaves if I have them around.
Well, heck, if you don’t like greens at all, then just make yourself a spicy sweet potato hash. Don’t like sweet potatoes? Make a spicy red potato hash. But, seriously, make a hash just because you can. I did and it was delicious! Plus, it’s just fun to say that you made a hash. You can also hashtag your hash. I’m definitely going to hashtag my hash. #hash, see? Okay, I’ll stop now.
I ended up eating some of this tasty dish with an over-medium egg because, in my head, that was just the perfect protein match with this spicy, vegetable hash. And, as it turns out, the dish made with versatile ingredients is completely interchangeable too. You could kick up your weeknight baked chicken or pork chops by serving this as a side dish. But, if you really take your veggies seriously, I’m completely sure this makes a fantastic vegetarian or a paleo diet main dish too.
1 large sweet potato, peeled and finely diced (no larger than 1/2″ dice)
1/2 small, red onion, chopped
1 small, fresh jalapeno pepper, seeded and chopped
1 small, green bell pepper, seeded and chopped
2 cups collard greens, stemmed and torn or cut into small pieces
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
dash cayenne pepper (optional)
salt and pepper
1. Heat the oil in a large skillet over medium heat. Add your diced sweet potato to the pan. As well as possible, keep the diced sweet potato all in one layer to promote even cooking and browning.
2. After the sweet potato begins to brown, toss in the rest of the ingredients and the spices. Mix well and allow to cook on medium heat, stirring and tossing regularly for about 20-25 minutes or until all the vegetables are cooked. I also covered the pan occasionally, for a few minutes at a time, to allow the steam to help soften the collard greens*
3. Once the veggies are cooked through, add more salt, pepper or spice to taste. Remove from heat. Transfer to a serving dish or take a scoop straight to your plate.
* If you use spinach or a softer green, you won’t have to steam the greens for this long and you should toss in softer greens just a couple of minutes before cooking is finished. Softer greens wilt after just a minute or two in a hot skillet.
Hello! I'm Marcelle. I am a proud wife and mother to two amazing kids. I'm also an adventurous home cook that loves to share recipes. This blog offers me the chance to share with you and family and friends who are far away. I'm so thankful you stopped by!