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 
Phone 888-260-8458

Note: Analysis doesn’t include sea salt or freshly ground black pepper.

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