Spicy Collards

1. Rinse and drain collards well. Steam collards and yams. Collards should still be colorful and yams should still have some firmness.

2. While collards and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and jalapeno pepper, cook for 5 minutes, stirring frequently.

3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of chicken or mushroom broth if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add collards and mix well.

4. Add yams and gently mix well.


  • 1 large bunch collards, about 4 cups chopped, pressed firm
  • 2 cups Ruby Red Sweet Potatoes, rinsed well, chopped
  • 1 ½ tablespoon olive oil
  • 2 cups Purple cabbage, sliced (optional)
  • 1 cup red onion, chopped
  • 3 tablespoon soy sauce
  • 1 tablespoon salt, or to taste
  • 2 tablespoon minced garlic
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon jalapeno, seeded and diced
  • 1 container of chicken or mushroom broth
  • Your favorite hot sauce to taste

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