COLLARDS & SWEET POTATO CRUNCH BOWL

SERVES: 2

TIME: 30 MINUTES

Since its inception for this book, I crave this big bowl of fall-centric roasted sweet potatoes, black beans, crisp raw collards, and Sriracha-glazed pecans all year-round. This is Southern-style soul food when you’re feeling skinny! If raw collards are not your thing, try searing them in a hot wok for less than a minute to brighten the color and tame the natural bitterness, but don’t overcook! You’ll love the contrast of crunchy collard ribbons with the tender sweet potatoes, earthy beans, and snappy glazed pecans.

1 pound sweet potato (about one large 8-inch tuber), scrubbed and diced into ½-inch pieces

2 teaspoons olive oil

1 pound collards

1 cup cooked black beans, drained and rinsed

4 scallions, green part only, thinly sliced

1 cup Sriracha & Smoke Pecans (page 34)

ORANGE SMOKE VINAIGRETTE

¼ cup freshly squeezed orange juice

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

¾ teaspoon smoked sweet paprika

½ teaspoon salt

1 Preheat the oven to 400°F and line a baking sheet with parchment paper. On the parchment, toss the diced sweet potato with the olive oil. Roast for 20 to 25 minutes, stirring occasionally, until the cubes are browned and tender. When the potatoes are done, turn the oven off and open the door of the oven to cool slightly. Keep the potatoes in the oven to stay warm until ready to serve.

2 Remove the stems from the collards by folding a leaf in half and cutting away the thick, tough part of the stem. Shred the collards by stacking a few leaves, rolling them into a tight tube, and slicing them into shreds ½ inch wide or thinner. Transfer the shredded collards to a salad spinner, wash, and spin dry. Move the collards to a large mixing bowl and add the black beans, scallions, and pecans.

3 Whisk together the vinaigrette ingredients. When ready to serve, add the warm sweet potato chunks to the salad, and pour on the dressing. Toss and serve immediately.