CREOLE-STYLE SWEET POTATO BREAKFAST SKILLET - Anti-Inflammatory Foods and Recipes

View Title: Anti-inflammatory Foods and Recipes

Yield: 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.

Ingredients:

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

Assembly:

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