½ tablespoon olive oil
1 large onion, sliced thin
1 bunch quilites, washed, stemmed and chopped
1 bunch spinach, washed, stemmed and chopped (about 3 cups)
sliced avocado, optional
Preheat oven to 400 degrees. Prick sweet potatoes with a fork and bake until tender, about 45 minutes. Slice onion and greens while heating a large pan over medium heat. Add olive oil. Once hot, add onion and cook until slightly caramelized, about 10-15 minutes. Add collard greens and spinach and cook, stirring, until wilted, about 5 minutes. Add salt to taste. Serve potatoes split and topped with a mountain of greens and sliced avocado, if using. More salt, pepper, cayenne or a squeeze of lemon optional.
Adapted from: Source