1 sweet potato (1 to 1 1/2 lb.), quartered and cut into 1/4-inch slices
1 yellow or white onion, finely minced
1 garlic clove, finely minced
1/2 bunch collard greens, washed and diced (don't rinse) (approx. 2 cups)
1/2 bunch fresh spinach, washed and diced (don't rinse) (approx. 2 1/2 cups)
1 (15 oz.) can crushed tomatoes (or 3 tomatoes finely diced and stewed in veggie broth for 30 minutes)
1 (15 oz.) can cannelloni or chickpea beans, drained and rinsed
1 tbsp. honey
1 tbsp. brown sugar
olive oil, as needed

SPICES:

3 tbsp. curry powder
1/2 tsp. ground dry mustard
1/2 tsp. paprika
1/2 tsp. coriander
1/2 tsp. curry powder
1/2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. garlic salt
1 tsp. Kosher salt

Over medium-high heat, sauté sweet potatoes in oil until they just begin to brown.

Add onion, garlic and spices, reduce heat to medium and cook until garlic is fragrant.

Add spinach, tomato, and collard greens, bring to a rolling simmer.

Add beans, honey, and brown sugar. Reduce heat to low.

Simmer on low for 25 to 35 minutes, until collard greens and sweet potatoes are tender. Adjust seasoning to taste with additional curry powder and cayenne pepper.

Note: This may be served as is or over a bed of rice. Variations include adding some coconut milk when you add the spinach, or a splash of cream and a tablespoon butter just before serving.

Enjoy!

Submitted by: onofognol