In this African side dish, collard greens take on a fruity zest when sautéed with orange juice, tamari and curry powder. The flavors may seem exotic, but even the most skeptical palates will take comfort in traditional sweet potatoes, raisins and peanut butter presented in an innovative style. This recipe comes to us from Christy, The Blissful Chef.
- 1/2 cup water
- 2 cups sweet potato, cut into matchsticks
- pinch of salt
- 1/3 cup orange juice
- 1 tablespoon peanut butter
- 2 tablespoons low sodium tamari*
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon curry powder
- 1/2 cup carrots, cut into matchsticks
- 2 tablespoons raisins
- 4 collard green stems, thinly sliced on diagonal
- 1 bunch of collards leaves, in chiffonade
*a Japanese liquid seasoning made from soybeans. Tamari resembles soy sauce, but is darker and thicker. Tamari can be found in the seasoning or Japanese section of most grocery stores.
Place the water in a medium skillet over medium-high heat. Cover and heat until water bubbles appear. When water bubbles, add the sweet potatoes and salt. Cover, turn heat down to medium-low and simmer for 5 minutes, or until the sweet potato matchsticks begin to become tender.
In a separate bowl, whisk together the orange juice, peanut butter, tamari or soy sauce and curry powder.
Add the carrots, raisins, and collard stems to the skillet. Pour on the orange peanut sauce and stir until the veggies are coated. Cover and simmer for another 3 minutes, stirring occasionally.
Add the collard green leaves to the skillet and simmer for 3 minutes more, stirring to coat the greens with the orange peanut sauce. Enjoy!