Collard Greens & Sweet Potato Saute + Breakfast Hash + Tostadas
Inspired by Laura Russell’s Brassicas cookbook, this recipe is adapted from her Kale & Sweet Potato Saute to make it a little more Nutritional Balancing friendly. Also included are 2 variations: Collard Greens & Sweet Potato Breakfast Hash and Collard Greens & Sweet Potato Tostadas.
Servings
4
Servings
4
Ingredients
Variation: Collard Greens & Sweet Potato Breakfast Hash
  • 8 eggs– soft-boiled, poached, or fried
Variation: Collard Greens & Sweet Potato Tostadas
Instructions
  1. In a large skillet, heat 1.5 tbsp olive oil over medium-high heat. Add the sweet potatoes and cook about 12 minutes, turning occasionally. Stir in the cumin and 1/2 tsp salt and continue cooking about 3 minutes until the sweet potatoes are browning and almost cooked through. Transfer sweet potatoes to a bowl.
  2. In the same skillet, heat 1/2 tbsp olive oil and garlic over medium heat about 1 minute. Add the collard greens, turning to start wilting. Add a splash of water, 1/2 t salt, cover & cook until tender, about 10 minutes, stirring occasionally. Add the sweet potatoes back to the skillet and heat through about 4 more minutes. Serve hot.
Variation: Collard Greens & Sweet Potato Breakfast Hash
  1. Top the collard & sweet potato saute with 2 eggs per serving, either soft-boiled, poached, or fried.
Variation: Collard Greens & Sweet Potato Tostadas
  1. Brush the corn tortillas with the olive oil and put into a convection or hot oven for a few minutes to crisp, turning once. Top with the hot collard greens & sweet potato saute. Garnish with green onions, cilantro, & manchego cheese, goat cheese, or sour cream.
Recipe Notes

Raw vegetables do not provide many minerals, are much more yin, can be unclean, and just fill up your stomach.  Please avoid them except for occasional use, or garnishes or toppings.  – Dr. L. Wilson

It is best not to combine protein and grains in the same meal.  But a small amount of cheese or sour cream used as a topping on the tostada is fine. Omit, if needed.

Fast-Oxidizer eating plan adjustment for the tostadas:  Reduce corn tortillas to 1 per serving, pile on extra veggies, & add a little extra olive oil, butter, or sour cream.

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