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A simple approach to meltingly delicious cooked greens featuring spiced roasted sweet potato wedges and tender coconut milk braised greens with just a bit of heat. 
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Roasted Sweet Potato Wedges with Coconut Milk Braised Greens and Crispy Shallots
Prep Time
15 mins
Cook Time
40 mins
 
A simple approach to meltingly delicious cooked greens featuring spiced roasted sweet potato wedges and tender coconut milk braised greens with just a bit of heat.
Recipe Type: Dinner
Keyword: coconut milk briased greens
Author: Elizabeth Stark
Ingredients
  • 4 medium sweet potatoes cut into long 3/4-inch thick wedges
  • 6 tablespoons extra virgin olive oil divided
  • 2 teaspoons ground cumin seed divided
  • 2 teaspoons ground coriander seed divided
  • 2 teaspoons chili powder
  • 1 teaspoon garam masala
  • 3/4 teaspoon fine sea salt divided, plus more to taste
  • 4 medium shallots 2 sliced thin and 2 chopped
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds greens fibrous stems removed and chopped
  • 1 cup vegetable broth
  • 1/2 cup canned coconut milk (use the creamiest part of the milk)
  • 1 lime cut into wedges
  • 1/2 cup minced cilantro
Instructions
  1. Preheat the oven to 425 degrees F. In a mixing bowl, toss sweet potato wedges with 2 tablespoons olive oil, half the cumin, half the coriander, and chili powder, garam masala, and 1/2 teaspoon sea salt. Arrange on 1 - 2 rimmed baking sheets so the wedges have plenty of room. Roast 20 minutes, flip, and roast 10 - 20 minutes longer, or until wedges are crisp and fragrant.
  2. Meanwhile, set a large cast iron skillet over a medium/medium-high flame. When the skillet is hot, add 2 tablespoons olive oil, and then the sliced shallots. Stirring often, sauté shallots until golden brown and crisp, about 10 minutes. Edge heat down as shallots start to sizzle. Toward the end of cook time, toss with a few pinches of sea salt and remove to a paper towel lined plate.

  3. In the same skillet, over medium heat, add the remaining 2 tablespoons olive oil and the chopped shallots. Sauté 5 minutes. Fold in remaining cumin, coriander, and red pepper flakes and cook one minute. Then, start adding the greens, allowing each batch to cook down before adding more. When all the greens have been added, sprinkle with 1/4 teaspoon sea salt and stir in the broth. Set heat to medium-low, enough for a lively simmer, and cook greens 20 minutes. Fold in coconut milk and simmer 5 minutes more. Taste and add sea salt as needed.

  4. Serve greens in small bowls with several spoonfuls of broth. Top with sweet potato wedges, crispy shallots, a lime wedge, and cilantro leaves.