This recipe returns to the tropical roots of these two vegetables. If you can’t find coconut oil, you can substitute the coconut cream from a can of Thai coconut milk.
Heat 1 T. coconut oil in a heavy bottomed pot and add 1 peeled, mince onion and 2 cored, diced sweet peppers. Add crushed red (hot) pepper to your taste.
When the vegetables are soft, add 2 diced sweet potatoes (4 C.), 1/4 t. cumin powder and 1 t. smoked paprika. Cover the pot and cook until the sweet potatoes soften, about ten minutes. Pour in 2 quarts of your favorite stock.
Remove the leaves from 1 bunch of basil. Pull the tough stems from the middle of 1 bunch of collards, then chop the leaves roughly.
When the sweet potatoes are completely soft, puree the soup in batches with the basil leaves, reserving a few for garnish. Return to the pot to keep warm.
In a wok or cast iron skillet, heat 1 T. olive oil. Add the collard greens and saute on high heat until tender. And 1 minced clove of garlic and cook until it is translucent. Season with salt and pepper.
Serve the soup with a dollop of collards atop each bowl.