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Yams and Collards with Chilli Recipe Video
|Collard greens||1 Pound, rinsed (1 Large Bunch)|
|Water/Vegetable broth||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Garlic||2 Large, minced|
|Yam/Sweet potatoes||2 Small, peeled, if desired and cut into bite size chunks|
|Water||4 Cup (64 tbs) (For Covering Yams)|
|Vegetarian worcestershire sauce||1 Tablespoon|
|Fish free thai chili paste||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Freshly squeezed lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 582 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.53 g2.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1406 mg58.6%
Total Carbohydrates 131 g43.7%
Dietary Fiber 31.6 g126.2%
Sugars 12.4 g
Protein 18 g37%
Vitamin A 613.6% Vitamin C 388.3%
Calcium 76.3% Iron 18.2%
*Based on a 2000 Calorie diet
To remove the stems from the collard greens, work with one leaf at a time. Hold the stem end in one hand and strip the leaf away from the stem with the other hand.
Layer 5 collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all the leaves are sliced. Set aside.
Stir in the collard greens, Worcestershire sauce, and chili paste. Cook and stir until the collard greens are soft. Season with salt and pepper to taste. Sprinkle the lemon over the yams and greens just before serving.
Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days.