Top | Main Dishes

Jamaican Cook-Up with Sweet Potato, Collards and Eggplant

(recipe, Katie Hickey)


Adapted from Cheap, Healthy, Good


  1. canola oil or cooking spray
  2. 1 to 2 medium onion, chopped
  3. 6 small Japanese eggplants (about 12 oz), cubed, or 1 large globe eggplant
  4. 1 habanero or jalapeno pepper, seeded and minced
  5. 2 cups chicken stock
  6. 1 cup coconut milk
  7. 1 cup brown rice
  8. 2 cups carrots or sweet potato (About 3 medium), cubed
  9. ΒΌ cup fresh parsley, chopped
  10. 2 tsp. fresh thyme, minced
  11. 1 tsp. dried allspice
  12. 2 tsp. salt
  13. 6 cups collard greens, torn
  14. 1 can chickpeas, plack-eyed peas or other beans
  15. juice of 1 lime or lemon


  1. 1) In a large saucepan or stewpot, heat oil over medium heat. Combine onion, peppers, and eggplant in pot and saute for 7 minutes or until soft.
  2. 6) Add liquids (coconut milk and stock), rice, carrots or potato, and spices. Cover and simmer over medium-low heat for 20-40 minutes or until rice is cooked through and liquid is absorbed, stirring occassionally. Add water, stock or coconut milk as necessary to keep rice from sticking to the pot.
  3. 7) Stir in greens and chickpeas, and cook until greens are wilted. Sprinkle with parsley (if using) and lime juice to taste. Serve warm with cornbread.