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EAT YOUR (SWEET POTATO) GREENS
07/25/19 — Ada Broussard
Recipe by Club Home Made
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The quickest way to eat your greens.
Once you've acquired the flavor for dark, fresh greens - just harvested from the fields - you'll begin to crave them in this simplest preparation. It's a boost of nutrients that not only tastes good, but it's the kind of food that makes you feel good after supper. When you feel the calling, cook these greens.
Ingredients:![]()
Stems and garlic are sauteed together before the greens are added in. Don't mind the sausage. It's just heating up.
How To: Wash and chop your greens, keeping the stems and leaves separate. Heat olive oil in a large pan, and saute the garlic and stems together until the stems are tender and the garlic fragrant. Add chopped greens to the pan, and add a glug of soy sauce to the pan to help steam the veggies. At this point, I sometimes add a tablespoon or so of water or broth. Sprinkle a dash of sugar over the greens. Just when the greens have wilted, add a few dashes of fish sauce and a couple dashes of hot sauce, stir, and taste for salt. If the greens need more salt, add more soy sauce. Once seasoned to your liking, add a generous dash of vinegar or lemon juice, and serve. These greens were enjoyed with some leftover sausage, white rice cooked in homemade chicken stock, and garden tomatoes sprinkled with salt and some rice wine vinegar. Satisfying food can be so simple!
Other easy additions to a quick greens saute: sauted onions and peppers, grated ginger, sesame oil or sesame seeds, toasted nuts, or a can of coconut milk to for saucy greens. If my meal is lacking some fat, I'll often add a hefty tablespoon of butter as well.
The quickest way to eat your greens.
Once you've acquired the flavor for dark, fresh greens - just harvested from the fields - you'll begin to crave them in this simplest preparation. It's a boost of nutrients that not only tastes good, but it's the kind of food that makes you feel good after supper. When you feel the calling, cook these greens.
Ingredients:
- 1-2 bunches of sweet potato greens (amaranth, bok choy, purslane, kale, collards, spinach or swiss chard all work here)
- 4 cloves of garlic, sliced thin
- Olive oil
- Soy sauce
- Rice wine vinegar or lemon juice
- A dash of sugar
- Fish sauce (optional)
- Hot sauce (optional)
Stems and garlic are sauteed together before the greens are added in. Don't mind the sausage. It's just heating up.
How To: Wash and chop your greens, keeping the stems and leaves separate. Heat olive oil in a large pan, and saute the garlic and stems together until the stems are tender and the garlic fragrant. Add chopped greens to the pan, and add a glug of soy sauce to the pan to help steam the veggies. At this point, I sometimes add a tablespoon or so of water or broth. Sprinkle a dash of sugar over the greens. Just when the greens have wilted, add a few dashes of fish sauce and a couple dashes of hot sauce, stir, and taste for salt. If the greens need more salt, add more soy sauce. Once seasoned to your liking, add a generous dash of vinegar or lemon juice, and serve. These greens were enjoyed with some leftover sausage, white rice cooked in homemade chicken stock, and garden tomatoes sprinkled with salt and some rice wine vinegar. Satisfying food can be so simple!
Other easy additions to a quick greens saute: sauted onions and peppers, grated ginger, sesame oil or sesame seeds, toasted nuts, or a can of coconut milk to for saucy greens. If my meal is lacking some fat, I'll often add a hefty tablespoon of butter as well.
