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I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Zippy Yams and Greens

From member .....   I've essentially just quoted the recipe "Zippy Yams and Collards" from "The Cancer Survivor's Guide" by Neal Barnard and Jennifer Reilly, which can be downloaded at I like the tangy taste provided by the vinegars in the on-plan Worcestershire sauce, and I think it makes a nice change from the sweet taste of sweet potatoes.

  • 1 large bunch collard greens (about 1 pound), rinsed OR 8oz frozen nsa collards or frozen nsa kale
  • ¼ cup water or nsa vegetable broth
  • 1 onion, thinly sliced
  • 2 large garlic cloves, minced
  • 2 small yams or sweet potatoes, peeled (if desired) and cut into bite-size chunks
  • 1 tablespoon on-plan Worcestershire sauce (please see Condiment Recipe Forum)  (I actually used more like ½ cup -- I like zippyness of the extra vinegar)
  • ½ teaspoon nsa Thai chili paste or ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 2 tablespoons freshly squeezed lemon juice

If you're using fresh greens prepare them first by doing the following:
1. To remove the stems from the collard greens, work with one leaf at a time. Hold the stem end in one hand and strip the leaf away from the stem with the other hand.
2. Layer 5 collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all the leaves are sliced. Set aside.

Heat the water in a deep skillet. Add the onion and garlic and cook and stir until the onion is tender, about 10 minutes. Add the yams, stir, and add enough additional water to cover them. Cover and cook for 5 to 10 minutes, until the yams are soft when pierced with a fork.
Remove the lid and simmer uncovered until about half of the water has boiled away. Stir in the collard greens, Worcestershire sauce substitute, and chili paste (or red pepper flakes). Cook and stir until the collard greens are soft. Season with salt and pepper to taste. Sprinkle the lemon over the yams and greens just before serving.

Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack  B-CD
Dinner A-B-C-D-E
PM Snack  

This Recipe Contains:  Carb A, Free Veggies


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