Ingredients

• 2 pounds sweet potatoes, peeled, cut into 1-inch pieces

• 3 garlic cloves, grated, divided

• 1 tablespoon plus 1 teaspoon freshly grated ginger, divided

• 1/4 cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided

• Kosher salt, freshly ground pepper

• 1 bunch collard greens, ribs and stems removed, torn into pieces (about 4 packed cups)

• ½ cup unsweetened coconut milk

Instructions

1. Preheat oven to 400°. Toss potatoes, half of the garlic, 2 tsp. ginger, and ¼ cup oil in a large bowl. Sprinkle with salt and pepper. Transfer to a rimmed baking sheet, spread everything out, and roast, rotating sheet halfway through, until potatoes are tender and beginning to brown, 35–45 minutes.

2. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high and cook collard greens and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes. Stir in coconut milk and remove from heat; season with salt and pepper.

3. Divide greens among bowls. Top with potatoes.