adapted from janssushibar.com
serves 4
4 Tbsp ghee or coconut oil, divided
1 small onion, thinly sliced
2 cups collard greens, finely chopped
1 cup diced smoked ham
1 pint chicken stock, preferably homemade
2 small sweet potatoes peeled and cut into 1/2-inch cubes
salt and pepper, to taste
Heat 2 tablespoons ghee or coconut oil in a large, heavy skillet over medium-low heat. Add the onions and cook until soft and beginning to caramelize.
Add the collards, ham and chicken stock to the pan; reduce the heat to low. Cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. Remove the lid and increase the heat slightly and continue cooking until the liquid in the pan has mostly evaporated.
While the collards are cooking, place the sweet potatoes in a pan of cold, salted water. Bring to a boil over high heat and cook for 3 minutes. Drain and rinse with cold water.
Increase the heat under the skillet to medium high. Add the sweet potatoes and the remaining 2 tablespoons of ghee or coconut oil to the pan with the collard mixture and cook, stirring frequently, until the potatoes are tender and beginning to brown. Season to taste with salt and pepper.
Serve hot or at room temperature.