Sweet and Savory Sweet Potato Greens

yam

Yes, you CAN eat the green tops of sweet potatoes that curl and snake above the tubers themselves, tucked safely below the earth. Sweet potato greens — sold in Asian supermarkets as “yam leaf” — in fact come in a variety of color and shape these days, with their growing popularity as ornamental vines. They taste a lot like spinach, are packed with nutrients and farmers are discovering a burgeoning market for these once-tossed-away side harvest to the perennial favorite tuber of fall. Look for the greens in your local farmer’s market — or CSA – starting in June and going through the fall harvest of sweet potatoes. This recipe was demoed by Adrienne in April 2016 as part of our “Top-to-Toe” month.

8 C sweet potato/yam leaves, stems removed, washed
1 T olive oil
½ onion, diced
½ t Dijon mustard
2 t sugar
½ t hot pepper flakes
1 t salt
1-2 T cider vinegar
3/4 C vegetable or chicken stock
2 T dried cranberries
2 T chopped nuts

Heat olive oil in a large pot over medium heat. Add the onion and cook and until softened and translucent, about two min.; add garlic and cook another two minutes until garlic is fragrant. Combine mustard, sugar, salt, hot pepper flakes, one tablespoon vinegar and add to pan, stirring the ingredients together until sugar is dissolved and they are well incorporated. Add stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and turn heat down to a simmer. Stir in the cranberries and continue simmering until the liquid has reduced by about half, and the cranberries have softened, about 10 min. Season to taste with pepper and more vinegar as desired. Sprinkle with nuts before serving.
http://www.cook-sisters.com

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