Coconut Roasted Sweet Potatoes and Collard Greens
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)
Instructions
Coconut-Roasted Sweet Potatoes and Collard Greens serves 4 original recipe by Bon Appetit.
Organization Tags
Tags easily organize your Recipe Library
Comments