This recipe comes from farmer Zach at Snail of Approval winning Tree & Leaf Farm. It features sweet potato greens, which grow well in our region and are available at local farmers’ markets right now (including Zach’s stand at the Dupont circle FRESHFARM farmers’ market on Sundays). The recipe was featured in our September 2016 SFDC newsletter.
Oh, that photo? It’s of some Ark of Taste “Hayman” sweet potatoes — in honor of this year’s international Terra Madre gathering — planted at Tyler Elementary in Southeast DC during a school garden volunteer day.
- 1 large bunch sweet potato greens, leaves only (remove from vine and snip off tough stems)
- 1 Tablespoon vegetable oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger root, minced (@ 1/2″ piece)
- 2 teaspoons fresh turmeric root, grated OR 1 teaspoon dried tumeric powder
- 1 red thai chili, finely sliced
- 2-inch lemon grass stalk, trimmed and finely sliced
- 1-2 Tablespoons soy sauce
- 1 cup coconut cream plus 1 cup water OR 2 cups regular or light coconut milk
- 2-3 Tablespoons brown sugar
- Salt and pepper, to taste
Bring a large pot of water to a rolling boil. Blanch sweet potato leaves for about 1 minute, then transfer greens to a bowl or sink filled with ice water (this stops them from cooking further). Drain greens.
Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and cook for 1-2 minutes.
Add coconut cream and water (or coconut milk) and bring to a simmer. Add greens, reduce heat, and cook for 2 minutes.
Add sugar, and season with salt and pepper to taste.
Serve in bowls, over rice. Enjoy!
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