If I had to pick one dish that I’ve cooked so far this year that I like best it would be this one. Slightly bitter collards contrasted by chunks of soft, slightly caramelized sweet potato. Add the crunchy texture and nutty flavor of toasted sunflower seeds, and the sweet and tangy pop! of freshly squeezed lime and my mouth simply does cartwheels. I honestly wished, after eating this for dinner, that I had doubled the recipe and had left-overs for the days following.

This dish is packed with so many good-for-you ingredients that it’s almost over the top. The collard greens help to lower your cholesterol. The sweet potatoes are loaded with beta-carotene. The red bell peppers are rich in vitamins C and A. And the aduki beans lend fiber, protein and iron. This could certainly be eaten as a meat-free entree or as a side. I opted to serve it as a side to lentil loaf and, boy, did it ever steal the show!


  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 cup chicken or vegetable broth, divided
  • 4 scallions, sliced
  • 1 red bell pepper, cored, seeded and chopped
  • 1 bunch collard greens, sliced to 1 inch wide
  • 1 (15 oz.) can aduki beans, drained and rinsed
  • 4 teaspoons toasted sunflower seeds
  • 1 lime, cut into 4 wedges


  1. Preheat the oven to 400
  2. Spritz sweet potatoes with olive oil and roast on a baking sheet until tender , 25 minutes or so
  3. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent
  4. Reduce heat to medium and add remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally
  5. Plate the greens. Top with potatoes, sliced scallion, sunflower seeds and lime wedges

Recipe adapted from this post on Whole Foods Market’s site.