If you want to mix things up a bit, try this recipe with white-fleshed Japanese sweet potatoes—they’re less sweet and have a more complex flavor. Check out step-by-step photo instructions here.
Recipe information
Yield
4 servings
Ingredients
2
1
5
3
1
¼
2
½
½
Need to make a substitution?
Preparation
Step 1
Real Talk: Collard greens are ideal for this recipe since their hardiness and flavor stand up to the heat. But other leafy greens like kale or Swiss chard also work. In a pinch, use frozen chopped spinach.
Step 2
Preheat oven to 400°. Toss potatoes, chile, 5 scallions, half of the garlic, 2 tsp. ginger, and ¼ cup oil in a large bowl. Let it rain with salt and pepper. Transfer to a rimmed baking sheet, spread everything out, and roast, rotating sheet halfway through, until potatoes are tender and beginning to brown, 35–45 minutes.
Step 3
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high and cook collard greens, cardamom, if using, and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes. Stir in coconut milk and remove from heat; season with salt and pepper.
Step 4
Divide greens among bowls. Top with potatoes. Dollop with yogurt and top with scallions.
Step 5
Do Ahead: Potato mixture can be roasted 1 day ahead; cover and chill.