Collard & Sweet Potato Pie | Cook For Your Life
Collard & Sweet Potato Pie- anti-cancer recipes- cook for your life

Collard & Sweet Potato Pie

4
Rated 4 out of 5
4 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This Collard & Sweet Potato Pie is really a kind of frittata that puts two of our favorite veggies, collard greens and sweet potatoes, together into one delicious dish. Nutrient-rich collard are tossed with...


Ingredients

  • 1 pound sweet potatoes
  • 2 tablespoons olive oil
  • 2 medium shallots, sliced
  • 4 cloves garlic
  • 1 bunch collard greens, stems removed, washed and roughly chopped
  • 1 teaspoon paprika
  • Salt to taste
  • 5 large eggs
  • 1 ½ cups grated sharp cheddar cheese
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

411 cals

Fat

24 g

Saturated Fat

9 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

10 g

Carbohydrates

31 g

Sugar

8 g

Fiber

5 g

Protein

19 g

Sodium

601 mg

Directions

  1. Place the potatoes whole, skin-on in a medium pot and cover with cold water. Bring a boil, then reduce to a simmer, cooking for 10 to 15 minutes, depending on size, until the potatoes are tender but not falling apart. Drain. Once cool enough, peel and cut into ½-inch slices.
  2. In a wide oven-proof or cast iron skillet, heat 1 tablespoon of olive oil over medium heat and add the shallots and garlic. Cook until the shallots have softened and beginning to turn golden. Add the collards, salt, and paprika, and cook stirring, until wilted. Tip into a colander, and let drain a few minutes. Wipe the skillet clean. Set aside.
  3. While the collards are draining, whisk the eggs with salt and pepper
  4. In the same skillet, coat with the remaining 1 tablespoon of olive oil. Layer half the potatoes evenly on the bottom of the pan, then top with half of the collards and half the cheese. Pour half the egg mixture over. Repeat, layering the remaining potatoes and collards on top, then pour over the remaining eggs and finish with the cheese.
  5. Turn the heat to medium, and cook until the eggs are set around the edges. Finish under a broiler for 5 to 8 minutes, or until the eggs are completely set and golden. Let the pie sit for 3 minutes then turn out onto a plate and serve in wedges.

Chef Tips

For speed, you can use frozen cut collard greens.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 4 out of 5
October 8, 2021
anonymous

No Title

Rated 4 out of 5
June 28, 2021
anonymous

No Title

Rated 4 out of 5
March 22, 2020
anonymous

Leave a Review

Your rating/review has successfully been submitted!

Please Login

In order to post your review, we ask that you please login or sign up!