I’ve made this super nutritious bean and potato skillet with eggs for breakfast or as a main for dinner with a side of quinoa. It’s got so much in the way of healthy-ness with the adzuki beans, yams and collard greens, and yet, so delicious and satisfying – not to mention loaded with easily digestible protein!
If you haven’t heard of or used Adzuki Beans before definitely check out my post about these tangy nutritious legumes.
Large skillet, medium heat:
2 tablespoons Extra Virgin Olive Oil
1 medium Onion, diced
2 medium Yams, peeled and diced small*
2 teaspoons dried Thyme
1 teaspoon ground Cumin
2 cups Adzuki Beans cooked (or one can)
5 Collard Greens, finely chopped
Sea salt and black pepper to taste
*The key is to this recipe is to dice the yams very small, this way they cook quickly without burning.
Heat oil in skillet, add onions and a pinch or two of sea salt and sauté for a few minutes.
Add yams, thyme, and cumin, sauté for a few minutes uncovered then, cover and cook (stirring occasionally) for about 15 minutes or until yams are tender.
Add adzuki beans and collard greens. Sauté a few minutes more, or until collards are tender.
Add Sea salt and pepper to taste.