You can tell that I am on a fall and winter veggie kick right now :) Here's another yummy way to get in some greens- you could substitute swiss chard, kale or spinach for the collards.
2 sweet potatoes, peeled and cubed (about 3 cups)
2 T olive oil
1/2 t. sea salt
1/4 t. fresh ground pepper
1 bunch collard greens, chopped (about 4-5 cups)
1/2 c. roasted pumpkin seeds
1/4 dried cherries (I used cranberries)
zest and juice of one lemon
1 T. coarse ground mustard
1 T. pumpkin seed oil or olive oil
Toss sweet potatoes with olive oil, salt and pepper and roast on a baking sheet at 375 for 25-30 minutes. Remove from the oven and toss collards with sweet potatoes directly on the hot baking sheet, then return to the oven for another 5 minutes until the greens begin to wilt. Transfer the greens and sweet potatoes to a bowl and mix with pumpkin seeds, dried cherries and lemon zest. In a separate bowl, whisk the lemon juice, mustard and pumpkin seed oil together, then toss with the salad. Enjoy at room temperature or refrigerate and serve chilled.
From Experience Life Magazine, December 2011.