Makes 4 servings

In the Creole cuisine of Louisiana, the combination of bell pepper, celery, and onion is commonly referred to as the “holy trinity.” This flavor-enhancing blend unites with sweet potatoes, collard greens, and green onions in this breakfast skillet, along with some jalapeño chiles and cayenne for a little heat to round out the flavors.


1 cup diced red or yellow bell pepper
1 cup diced yellow onion
2 stalks celery, diced
2 tablespoons olive oil
2½ cups peeled and finely diced sweet potatoes
½ cup thinly sliced green onions
2 jalapeño chiles, cut in half lengthwise, seeded, and thinly sliced
1 tablespoon minced garlic
1½ teaspoons dried thyme
½ teaspoon cayenne
2 cups stemmed and thinly sliced collard greens, lightly packed
Sea salt
Freshly ground black pepper


Put the bell pepper, onion, celery, and oil in a large cast-iron or nonstick skillet and cook over medium-high heat, stirring occasionally, for 5 minutes.

Add the sweet potatoes and cook, stirring occasionally, for 8 minutes.

Add the green onions, chiles, garlic, thyme, and cayenne and cook, stirring occasionally, for 2 minutes.

Add the collard greens and cook, stirring occasionally, until the greens have wilted and the other vegetables are tender, 3 to 5 minutes.

Season with salt and pepper to taste. Serve hot.


Per serving:
205 calories
5 g protein
4 g fat (1 g sat)
32 g carbs
55 mg sodium
116 mg calcium
12 g fiber


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