Categories: Sides, Vegetables
Ingredients
- 8 large whole collard leaves
- 2 med sweet potatoes, unpeeled and cut into 1/2" cubes
- 1/2 cup tightly packed chopped fresh spinach
- 1/2 cup coconut milk
- 1/4 cup thinly sliced green onion
- 1/8 tsp red pepper flakes
- 1 tsp smoked paprika
Directions
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Fill large pot with 1 inch water, and bring to a boil.
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Drop collard leaves in water one at a time, and cook 1-2 min., or until slightly soft.
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Transfer to plate to drain. Set aside.
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Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 min., or until just tender.
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Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika.
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Season with salt and pepper.
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Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.
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Lay 1 collard leaf face down on work surface, with stem pointing away from you.
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Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf.
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Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.
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Increase heat under steamer to high.
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Transfer rolls to steamer basket, cover pot, and steam 2-3 min.