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Not Your Mama's Collard Greens
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
Spicy coconut curry chicken collard green wraps with roasted sweet potatoes, red peppers, and crunchy carrots - a modern twist on a classic that will leave you craving more!
Ingredients:
  • 1 teaspoon ground cinnamon
  • 1 teaspoon brown sugar
  • 1 teaspoon olive oil
  • 2 large sweet potatoes, peeled and cut into bite-sized pieces
  • 4 bone-in skinless chicken thighs
  • 1 1/2 teaspoons salt
  • 5 tablespoons curry powder, divided
  • 12 large fresh collard green leaves, washed
  • 1 red bell pepper, sliced
  • 1 tablespoon butter, softened
  • 2 tablespoons coconut oil
  • 1 teaspoon turmeric
  • 1/4 cup coconut milk
  • 1 large carrot, shredded, or more to taste
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and prepare a baking sheet by lining it with parchment, foil, or a light spritz of cooking spray.
  • In a bowl, combine cinnamon, brown sugar, and olive oil. Toss sweet potatoes in the mixture until evenly coated. Spread sweet potatoes out in a single layer on the baking sheet.
  • Roast the potatoes in the preheated oven for 20 to 35 minutes until tender, remembering to flip them halfway through cooking.
  • Season chicken with a pinch of salt and a generous amount of 2 tablespoons of fragrant curry powder. Allow the flavors to meld as you marinate for 30 minutes.
  • Prepare the collard greens by cutting off the long stems of each leaf and discarding them. Lay each leaf flat with the stem side up. Trim out the tough part of the rib down the center of each leaf using a paring knife, making sure to leave enough of the tender rib near the tip of the leaf to keep it in one piece. This will make the leaves more flexible for rolling.
  • In a large pot, bring the chicken broth to a vigorous boil. Remove from heat. Submerge each leaf individually in the hot broth for 30 seconds to blanch. Lay the blanched leaves flat and set aside.
  • In a large cast iron skillet over medium heat, melt the butter until sizzling. Add the bell pepper and saute until just wilted, about 3 minutes. Remove from the skillet and set aside.
  • In the skillet, warm up the coconut oil over medium heat. Cook the chicken, turning occasionally, until the juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), approximately 15 minutes. Once the chicken has cooled down, shred the meat away from the bone into strips, akin to pulling apart tender pulled pork.
  • Add the pulled chicken back into the skillet, mix in the remaining 3 tablespoons curry powder, turmeric, and coconut milk. Allow it to gently simmer over medium-low heat, cover, and cook for approximately 20 minutes.
  • Lay a blanched collard green leaf flat, overlapping the sides at the center. Add curry chicken, roasted sweet potatoes, sautéed red bell peppers, and julienned carrots in a line. Fold the sides over the fillings, then roll away from you starting at the stem. Secure with a toothpick if necessary. Repeat with remaining leaves and fillings.

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