Categories: Sides, Vegetables

Ingredients

• 8 large whole collard leaves
• 2 med sweet potatoes, unpeeled and cut into 1/2" cubes
• 1/2 cup tightly packed chopped fresh spinach
• 1/2 cup coconut milk
• 1/4 cup thinly sliced green onion
• 1/8 tsp red pepper flakes
• 1 tsp smoked paprika

Directions

1. Fill large pot with 1 inch water, and bring to a boil.

2. Drop collard leaves in water one at a time, and cook 1-2 min., or until slightly soft.

3. Transfer to plate to drain. Set aside.

4. Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 min., or until just tender.

5. Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika.

6. Season with salt and pepper.

7. Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.

8. Lay 1 collard leaf face down on work surface, with stem pointing away from you.

9. Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf.

10. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.

11. Increase heat under steamer to high.

12. Transfer rolls to steamer basket, cover pot, and steam 2-3 min.

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