Chef Michael Symon shares his recipe for healthy sweet potato pancakes with wilted greens from his newest cookbook, Fix It with Food.
For more of Michael's gluten-, dairy- and sugar-free recipes, check out:
Dairy-Free Mac & Cheese With Roasted Vegetables
Dairy-Free "Parmesan" Cheese
Mom's Lasagna Made Gluten-Free With Potato "Noodles" & Meat Sauce
Easy Pomodoro Tomato Sauce
Avocado Chocolate Mousse
Adapted from Fix It with Food by Michael Symon. Copyright © 2019 by Michael Symon. Used with permission by Clarkson Potter. All rights reserved.
- 1 sweet potato, peeled and grated on the large holes of a box grater
- 1 scallion, finely sliced
- ¼ teaspoon ground turmeric
- ¼ teaspoon paprika
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 collard green leaves, tough stems removed, leaves thinly sliced (about 2 cups)
In a large bowl, combine sweet potato, scallion, turmeric, paprika, and egg. Season with a pinch of salt and a twist of black pepper and toss to combine. Form mixture into 3 equal-size patties and set aside.
Set a large skillet over medium-high heat. Add 2 tablespoons olive oil and heat to shimmering, then add the patties, flattening them slightly with a spatula. Cook until crisp and golden brown on both sides, about 3 minutes per side. Transfer to a plate and loosely tent with foil to keep warm.
To the same skillet, add the remaining 1 tablespoon olive oil, the collards, and a pinch of salt. Cook, stirring occasionally, until the greens are wilted, about 5 minutes.
Serve cooked greens with the sweet potato pancakes.