Superfoods Month: Curried Sweet Potato Collard Green Wrap

curried sweet potato in a collard green wrap

The slight bitter crunch of the collard greens and the soft spiciness of the curried sweet potatoes gives this superfood duo a nice contrasting flavor and texture. Plus, I like anything I can pick up and eat with my hands. Sure its not that sophisticated but it is practical, fun, and reduces the number of dishes to be cleaned.

Believe it or not, one serving (< 1 cup) of sweet potatoes contains over 300% of your vitamin A and 65% of vitamin C daily value. Sweet potatoes are also rich in antioxidants including beta carotene and anthocyanin. Rather counterintuitively, sweet potatoes are good at regulating blood sugar levels and can help those with type 2 diabetes. Keep the skins on for added nutrition.

Collards are a remarkable leafy green vegetable and most definitely the healthiest of the Southern food traditions. They contain almost 900% of your vitamin K, over 100% of vitamin A, and over 50% of vitamin C and manganese daily value. Some studies suggest that collards are the number one superfood and they have been documented to lower cholesterol and reduce the risk of many types of cancers. Steam collards for highest nutrient gain.

Serves 6-7
Prep Time: 15-20 min
Cook Time: 20-30 min

Ingredients:

16-18 collard green whole leaves (2-3 leaves chopped)
4-5 cloves garlic, minced (or to taste)
1-2 inch ginger cube, peeled and minced
1 onion, diced
2 Tbsp olive oil
2 sweet potatoes, chopped
1 white potato, chopped
1 carrot, diced
1 red pepper, chopped
1 Tbsp cumin
1-2 tsp tumeric
1-2 tsp cardamom
1-2 tsp coriander
2 tsp salt (or to taste)
cayenne pepper to taste

Directions:

• cut out the stem and lower portion of the rib (central vein) in 14-15 collard green leaves so that there is a slight notch on the lower section
• saute garlic, ginger, and onion in olive oil until lightly browned
• add in half of all spices and salt
• steam sweet and white potatoes until soft (mash-able)
• add carrots and red pepper to sautéed veggies
• add some water and cover for about 10 min.
• when potatoes are done mash with remaining spices and salt
• combine with other veggies and cook for another 10 min, add water if need for smoother consistency and more spices if desired 
• wrap potato mixture with collard green by placing approx 2-3 Tbsp mixture in the center of the collard green (dark green side down).  Gently fold the lower and upper halves onto the mixture.  Take one side of the collard and tightly roll it until you have a nice burrito like roll.   

Potential Alternatives:

• try other vegetables and greens
• if you don't like curry spices then try it with just ginger and garlic
• substitute squash for the sweet potato
• add a protein (tofu, chicken)
• steam collard wraps for added nutrients
• you can also wrap this in a cone shape (see photo below)