Meatless Monday: African Collard Stir-fry
I love me some collards! There are so many ways to cook them and they make the greatest wrap instead of using a tortilla (cooked or raw). Check out this video of Seitan-stuffed Collard Greens to see how easy it is to make a wrap from collards!
Today’s Meatless Monday recipe is a beautiful and tasty dish using collards that is my take on a traditional African dish.
African Collard Stir-fry
Makes about 3 to 4 servings
1/2 cup water
2 cups sweet potato, cut in matchsticks
Pinch of sea salt
1 bunch of collards, stems removed, leaves cut in chiffonade
4 stems, thinly sliced on diagonal
1/2 cup carrot matchsticks
1/3 cup orange juice
2 tablespoons tamari
1 tablespoon peanut butter
1/2 teaspoon curry powder
2 tablespoons raisins
Heat water in a medium skillet with lid. When water gets bubbly add sweet potatoes and salt cover with lid and simmer for 5 minutes. Meanwhile whisk together juice peanut butter tamari and curry. Add carrots raisins and collard stems with sauce mix in skillet. Simmer with lid on for 3 minutes stirring occasionally. Stir in collard greens and simmer for another 3 minutes stirring occasionally to coat the greens with the sauce. Serve immediately.