Spicy Roasted Potatoes with Collard Greens and Thyme

Although I cook nearly every day, I only use my oven about once a week. Most of our meals are either made on the stovetop, griddle, or aren’t cooked at all. See, the hubs and I are thrifty, and if I’m going to use enough electricity (a.k.a money) to heat my oven for an hour it’s gotta be totally worth it.

Some things that are totally worth it:

Creamy Roasted Tomato Soup.

Chocolate Chip Blondies.

Homemade Focaccia Bread.

Roasted Garlic Parmesan Toast.

And now this.

Potatoes all by their lonesome are one of the tastiest veggies out there, but the addition of sweet potatoes, red onions, greens, fresh herbs, and a kick of spicy serrano take this dish to a whole new level. It really irks me is when people give potatoes a bad rep; a potato is not equal to a french fry in nutritional value! Potatoes are actually a good source of vitamin B6, vitamin C, copper, potassium, manganese, fiber, and also contain phytonutrients that have antioxidant activity. That should shut the potato-haters up!

And don’t even get me started on collard greens…good grief. After king kale, they’re the most nutrient-dense leafy green out there. Just a cup of these bad boys provide you with – wait for it – a whopping 1,045% of your daily value of Vitamin K and 308% of your daily value of Vitamin A. Collard greens actually contain over 80 nutrients! 80!!! I enjoy them in salads and green juice often, but this is the most flavorful way I’ve ever eaten them.

In fact, I’ve been roasting up this recipe at least once a week since I found it. It’s so simple to put together, delicious, nutritious, and filling…yep, all the makings of a great meal! Oh, PLUS – you get to use fresh thyme, which is an added flavor bonus to any meal. Just a winner of a recipe any way you look at it.

Roasted Potatoes with Collards and Thyme
Recipe adapted from My New Roots (one of my top five favorite blogs!)

4 medium red potatoes, diced into 1/2” pieces (leave the skin on) 
2 medium sweet potatoes, peeled and diced into 1/2” pieces 
2 medium red onions, sliced
1/2 bunch of collard greens, stems removed and chopped into small pieces
2 – 3 T olive oil
1-2 tsp minced serrano pepper (optional if you’re not a fan of spicy food)
2 cloves of garlic, pressed or minced
1 tsp minced fresh thyme
Salt and pepper, to taste

1. Heat oven to 400 F.

2. Place diced potato, sweet potato and shallot in a mixing bowl, breaking up the shallot rings just a bit. Toss with oil, sea salt and a couple pinches of ground black pepper. The potatoes should be glistening and evenly coated.

3. Spread evenly on a baking sheet (I like to use parchment paper for easy clean up) and roast for 30 – 40 minutes, tossing once after about 15 minutes.

4. When the potatoes have about 5 minutes left, heat a little butter or olive oil in a large saucepan or skillet over medium-low heat. Add garlic and serrano, if using, and let it cook until fragrant, but not browned, 1-2 minutes.

5. By this time your potatoes should be done. Remove from the oven and add to pan with oil, garlic, and serrano, giving it a quick stir. Throw the collard greens on top, raise heat to medium, and cook, stirring occasionally until greens begins to wilt but are still bright green. Add thyme and let cook 1 minute more. Feel free to add other fresh herbs if you’ve got them. Serve and enjoy!

Vitamin K never tasted soooo good.

~ Becky, a skinnyfat girl

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