Heat water in a medium skillet. When water boils, add sweet potato and salt, cover with lid, and simmer for three to five minutes.
Meanwhile, whisk together juice, peanut butter, tamari, and curry powder.
Add carrots, raisins, if using, and collards with sauce mix in skillet.
Let simmer for 3–5 minutes until all the veggies are tender but not mushy.
Stir occasionally to coat the greens with the sauce.