I indulged in Crescent Dragonwagon's* holiday yam preparation: mashing the vibrant orange flesh with a little freshly squeezed orange juice, orange zest and a splash of Grand Marnier. This is a wonderful counterpoint to the spicy collard greens, cooked with lots of garlic, onion, crushed red pepper and a generous dollop of apple cider vinegar.
An occasional cooked meal, comprised of colorful vegetables, is a nice way to round out a week of raw greens— green smoothies, both sweet and savory, fruit and vegetable salads and shredded cruciferous veggies. Choosing some lightly cooked grains, beans or root vegetables offers a treat to the palate as well as providing a wider nutrient variety.
* The Passionate Vegetarian by Crescent Dragonwagon offers a complete compendium of ideas and instruction for preparing vegetables, legumes and grains.