1. Remove stalks from collards and dice into 1/4" pieces. 2. Place onion, yam, and collard stalks in large skillet 3. Add olive oil and stir fry until soft, about 8 - 10 minutes. 4. Add the full can of butter beans including liquid. 5. Stir in the curry and anise seed and cook 2 minutes. 6. Add the chopped collard leaves and water. 7. Gently stir and turn until collards have wilted, about 4- 6 minutes. 8. Serve over rice or as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
