📖 Instructions

1. Prepare the Sweet Potatoes: Begin by washing two medium sweet potatoes thoroughly. Peel them and dice them into half-inch cubes. Ensuring uniform size will help them cook evenly. I like to use Garnet sweet potatoes for their vibrant color and slightly sweeter taste, but any variety will work.
2. Prepare the Collard Greens: Rinse one bunch of collard greens under cold water. Remove the tough stems and center ribs by folding each leaf in half lengthwise and cutting along the stem. Stack the leaves and slice them into half-inch ribbons. This is called a chiffonade cut. Make sure to wash them well; you'd be surprised at how much dirt can hide in there!
3. Sauté Aromatics: In a large skillet, heat one tablespoon of olive oil over medium heat. Add one diced yellow onion and two minced garlic cloves. Sauté for about 3-5 minutes, or until the onion becomes translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Add Sweet Potatoes: Add the diced sweet potatoes to the skillet. Season with half a teaspoon of salt, a quarter teaspoon of black pepper, and a pinch of red pepper flakes (if using). Stir well to combine. Cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are slightly tender. The edges should start to caramelize a bit, which adds a wonderful depth of flavor.
5. Incorporate Collard Greens: Add the sliced collard greens to the skillet. You might need to add them in batches, as they can be quite bulky at first. Stir them into the sweet potatoes and onions. If the pan seems dry, add a tablespoon or two of water or vegetable broth to help the greens wilt.
6. Season and Simmer: Season with an additional quarter teaspoon of salt and a quarter teaspoon of smoked paprika. Cover the skillet and reduce the heat to low. Let the hash simmer for about 15-20 minutes, or until the collard greens are tender and the sweet potatoes are fully cooked. Stir occasionally to prevent sticking.
7. Adjust Seasoning: Taste the hash and adjust the seasoning as needed. You might want to add a splash of apple cider vinegar for a touch of acidity, or a drizzle of maple syrup for extra sweetness. Trust your taste buds!
8. Serve: Remove the skillet from the heat and let the hash rest for a few minutes. Serve hot as a side dish or as a main course. For a heartier meal, top with a fried egg or a sprinkle of crumbled feta cheese. Enjoy!