Collard Greens with Sweet Potato Fries

Marion Wilting


I love greens, and I love sweet potato fries, so I thought I'd combine them. You can omit the bacon bits to be vegetarian, and you can use coconut oil to be vegan.

★★★★★ 1 vote
10 Min
30 Min
Pan Fry


1 lb
collard greens
21 oz
sweet potato
1 Tbsp
2 Tbsp
olive oil
3 oz
bacon bits
1/4 c
2 tsp
smoked paprika
1 tsp
cinnamon, ground
1/2 tsp
cumin seeds
salt, to taste


1Preheat oven to 400°F or 200°C.
2Cut the sweet potato into 1/2 inch sticks, the size of french fries.
3Put the fries into a bowl, add 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon cinnamon and 2 tablespoons olive oil. Mix well.
4Spread the fries onto a baking tray with baking parchment paper and put into the oven. bake for about 20-30 minutes, depending on your oven.
5While the fries are baking, chop up the greens, heat the butter in a skillet large enough to hold all the greens.
6Add bacon bits to the butter, fry until they start to become crisp, then add the greens. Stir fry for some minutes, then add 1 teaspoon smoked paprika and 1/2 teaspoon cumin seeds, stir well again and add broth.
7Cook until greens are done, add salt if necessary, and serve with the sweet potato fries.

About Collard Greens with Sweet Potato Fries

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Hashtag: #collard greens