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
Of all the recipes I have developed, this is probably my favorite. Its unique and delicious combination of flavors provides a wealth of vitamins, antioxidants, protein, monounsaturated fats and fiber. Hearty and filling, this soup is perfect for a cool fall evening when served with a rustic whole grain bread and green salad. If bagged, washed and cut kale greens are available at your grocery store, they work quite well in this recipe and cut down on prep time.