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Collards Callaloo

by Chef: Jason Roy, The Biscuit Head

2 bunches collards (cleaned and washed)
1 onion (diced)
1 sweet potatoes cut on top
2 cup coconut milk
1/2 T. minced garlic
1/2 T. salt
pinch pepper
1/2 T. curry
1 pinch allspice
1 pinch cinnamon
1 tsp.chili flakes
1/2 cup brown sugar
1 1/2 qts. Water

  1. Wash and prepare collards
  2. Add all other ingredients
  3. Cook collards in pot over medium high heat for 2 hours


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