This recipe is a unique way to pair several nutritional powerhouses into a delicious side dish or main course.
Collard greens and sweet potatoes are loaded with beta-carotene, which is converted into Vitamin A and acts as a powerful antioxidant and anti-inflammatory. Cauliflower is a cruciferous vegetable, and these types of veggies have been linked to lowered risk for several types of cancer. Chickpeas are an excellent source of protein as well as soluble fiber, which can help to lower LDL cholesterol and regulate blood sugar.
This recipe makes use of prepackaged, chopped and washed collard greens, which are a huge time saver. If you can’t find these at your local store, you can use chopped and washed kale or just chop and wash yourself. Use fresh cauliflower here instead of frozen because the texture works much better for this recipe. You will end up using about 1/3 of a typical head.Do not use light coconut milk for this recipe because that contains a higher percentage of water than the regular type and the sauce will not be at the right consistency. Finally, use more or less crushed red pepper depending upon how spicy you like your food. And if you don’t have seasoned rice vinegar, you can use regular rice vinegar or lime juice.
Ingredients
- 2 TBSP olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 TBSP fresh ginger, peeled and grated
- 1-13 oz. can coconut milk (use canned, not the milk substitute type)
- 2 cups chicken or vegetable broth
- 2 cups peeled sweet potato, cut into 1/2″ cubes
- 2 cups cauliflower florets cut into 1″ pieces
- 1-16oz. bag cleaned and cut collard greens
- 1/4 – 1/2 tsp crushed red pepper flakes
- 1-15 oz. can garbanzo beans, drained and rinsed
- 2 TBSP seasoned rice vinegar
Directions
- Heat olive oil in 12″ deep skillet or dutch oven. Add onion and cook until golden brown, about 5 minutes, stirring occasionally. Add crushed garlic, grated ginger and cook for 30 seconds, stirring constantly. Add coconut milk and broth and reduce heat to low.
- Add sweet potato, cauliflower, collards and red pepper flakes to the pan, stir, cover and and cook for 15 minutes. Remove cover, add garbanzos and rice vinegar and continue cooking for another 5-10 minutes, until sauce is slightly thickened.
- Serve on its own or over brown rice.
Nutrition Information (per serving, recipe makes 8 servings): 200 calories, 12g fat, 390mg sodium, 20g carbohydrates, 6g fiber, 6g protein, 150% Vitamin A, 60% Vitamin C, 15% Calcium, 6% iron.
