Hoisin-glazed collard greens and sweet potatoes from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

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Notes about this recipe

  • imaluckyducky on February 25, 2019

    Surprising and addictive - want to keep eating this dish with every bite. Once everything is chopped, comes together quickly. The longest part of the recipe is browning the onions. Used prepared hoisin and had to adjust the agave nectar to taste. I switched around the cooking directions because I don't want to use multiple pots: after browning the onions I threw in the sliced collards and cooked until crisp-tender, then I added the sweet potato and steamed using the water the collards give off in cooking. Stirred in the hoisin, soy sauce, and agave and stirred until nicely coated. This way, the sweet potatoes didn't overcook and still maintained their shape.

  • Nancith on March 08, 2016

    Really excellent flavor with a touch of sweetness which balances the collards nicely. Had to make my own hoisin sauce, so it may taste a bit different using prepared hoisin. Also skipped the extra step of preparing the collards separately, & just threw them in with the cooking sweet potatoes. They may have overcooked slightly because of that, but still tasted great. Definitely will make this again.

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