For “Top-to-Toe” demoes for the month of April 2016, Danielle and Adrienne brought new ways to prepare beet tops and bulbs and sweet potato green and tubers to audiences in the Washington metro area. This one was a big hit. Don’t have access to sweet potato greens? Don’t worry, just use spinach.
2 sweet potatoes, peeled and diced to yield 3 C
1 large bunch sweet potato greens, washed and sripped of their stems
2 T oil – coconut, olive or vegetable
2 shallots, minced
2 clove garlic, minced
1 t minced fresh ginger root (from a ½-inch piece)
2 t grated fresh turmeric root, or 1 teaspoon ground turmeric
1 hot chile pepper, red thai chili or serrano, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 t soy sauce, or to taste
1 C coconut milk
1 t brown sugar, or to taste
Salt and pepper, to taste
Prehat oven to 425 degrees. Toss the diced sweet potatoes in a bowl or bag with 1 T oil (if you use coconut oil, warm it up first). Spread oiled potatoes onto a cookie sheet. Roast 15 minutes, then turn potaotes and continue roasting until they are done and slightly caramelized. While the sweet potaotes are cooking, bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain well.
Heat 1 T oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chile and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut milk and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with roasted sweet potatoes and rice.