Sweet and savory breakfast with leafy greens too! This recipe is gluten free, dairy free, egg free.
1 bunch organic collard greens, washed, stalk removed and chopped
1 handful organic walnuts, chopped
3 tbsp avocado oil or organic coconut oil, divided
2 tbsp organic apple cider vinegar
1 medium organic white sweet potato, peeled, chopped in 1 1/2 inch pieces
organic black pepper
Preheat oven to 400 degrees. Place chopped sweet potato on non-stick or oiled rimmed baking sheet. Drizzle 1 1/2 tbsp avocado or coconut oil over the top of the sweet potatoes, add salt, pepper & turmeric to taste. Toss to coat well and place in oven for 30 mins. Stirring a few times through out the cooking time until golden brown and soft.
Start cooking the Collard Greens when the sweet potatoes are close to being done.
In a skillet, heat 1 1/2 Tbps of avocado or coconut oil on medium heat. Add chopped Collard Greens, be careful of splattering oil. Add salt & pepper to taste. Stir to wilt the greens.
When the greens start to wilt reduce heat to low. Stir in apple cider vinegar then add chopped walnuts. Stir until walnuts are heated through and collards have wilted and softened. Be careful not to cook collards too long or they will be crispy. Total cooking time approximately 10-15 mins.
Serve collard greens over roasted sweet potatoes.