Grilled Pork Tenderloin, Roasted Sweet Potatoes and Collard Greens

Ingredients

• 2 lb sweet potatoes (About 2 large sweet potatoes)
• 2 tbsp olive oil
• 1 tbsp cornstarch (Optional, for extra crispiness)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.75 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.

3. 3

   In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.

4. 4

   Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.

5. 5

   Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.

6. 6

   Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.

7. 7

   Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3