Hungarian Goulash with Collard Greens

Ok... maybe this isn't exactly a goulash. Perhaps it's more of a potato skillet and greens but whatever it is smells heavenly and tastes delicious.

Prep time: 30 min.

Cook time: 30 min.

Serves: 8

Ingredients:

• 5 medium Yukon gold potatoes, chopped to bite-sized chunks

• 1 large sweet potato, chopped to bite-sized chunks

• (2 + 2) Tbsp. olive oil

• 1 head garlic, chopped

• ~12 oz. (~2 bunches) fresh collard greens, chopped

• 2 pkgs. plant-based sausage, sliced (we prefer Tofurky brand)

• 1/2 cup dry white wine

• 1-2 Tbsp. fresh rosemary, chopped

• 1 tsp. paprika

• 1/2 tsp. red pepper flakes

• 1.5 tsp. kosher salt

Instructions:

1.) Preheat oven to 425 and line a large baking sheet with parchment paper.

2.) In a large mixing bowl, mix the potatoes and sweet potatoes with 1 tsp salt and 2 Tbsp. olive oil until coated. Spread evenly on baking sheet ensuring that no pieces are layered. Roast in the oven for 12-20 min until slightly golden brown.

3.) To prepare the collard greens, remove the tough center ribs and then stack leave and chop into thin strips. Then rinse in a salad spinner or colander.

4.) In a large, heavy bottom pot, heat remaining 2 Tbsp. oil over medium heat. Then add garlic and sauté until fragrant and lightly browned (~5-10 minutes). Add collards, potatoes, wine, sausage, rosemary, paprika, additional salt to taste, and red pepper flakes for another (~5-10 minutes) until collards are bright green and tender crisp and the sausage and potatoes are browned on the edges. Serve right away and enjoy!