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


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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

How to Make Collard Greens with Sweet Potato Fries


  • 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.

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About Collard Greens with Sweet Potato Fries

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

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