In the creole cuisine of Louisiana, the combination of bell pepper, celery, and onion is commonly referred to as the “holy trinity.” This flavor-enhancing blend unites with sweet potatoes, collard greens, and green onions in this breakfast skillet, along with some jalapeno chiles and cayenne for a little heat to round out the flavors.
- 1 cup diced red or yellow bell pepper
- 1 cup diced yellow onion
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 2 1/2 cups peeled and finely diced sweet potatoes
- 1/2 cup thinly sliced green onions
- 2 jalapeno chiles, cut in half lengthwise, seeded, and thinly sliced
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon cayenne
- 2 cups stemmed and thinly sliced collard greens, lightly packed
- Sea salt
- Freshly ground black pepper
Put the bell pepper, onion, celery, and oil in a large cast-iron or nonstick skillet and cook over medium-high heat, stirring occasionally, for 5 minutes.
Add the sweet potatoes and cook, stirring occasionally, for 8 minutes.
Add the green onions, chiles, garlic, thyme, and cayenne and cook, stirring occasionally, for 2 minutes. Add the collard greens and cook, stirring occasionally, until the greens have wilted and the other vegetables are tender, 3 to 5 minutes. Season with salt and pepper to taste. Serve hot.
Beverly Lynn Bennett
Book Publishing Company
PO Box 99
Summertown, Tn 38483
Note: Analysis doesn’t include sea salt or freshly ground black pepper.