Summary
As long as you have your adzuki beans cooked and a pot of quinoa on the stove you'll be able to whip this recipe up in no time. The key is to dice the yams very small, this way they cook quickly without burning.
Ingredients
2 tablespoons extra virgin olive oil (or coconut oil)
1 medium onion, diced
2 medium yams, peeled and diced small (I never peel mine)
2 teaspoons dried thyme
1/2 to 1 teaspoon ground cumin
2 cups cooked adzuki beans
4 to 5 collard greens, finely chopped*
Herbamare and black pepper to taste
Instructions
Heat a large skillet over medium heat. I use an 11-inch stainless steel skillet. Add olive oil, onions and a few dashes of salt. Saute for a few minutes.
Then add yams, thyme, and cumin. Saute for a few minutes uncovered then cover your pan and cook for about 15 to 20 minutes, stirring occasionally, until yams are tender. Watch carefully so they don't burn.
Add adzuki beans and collard greens. Saute a few minutes more, or until collards are tender. Add Herbamare and pepper to taste.
