Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/

Black Radish Chips

 

Ingredients:

• 2 pounds black radishes
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Preparation:

1. Preheat oven to 400.
2. Using a mandolin, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

https://www.akitchenhoorsadventures.com/black-radish-chips/

Egg in a Hole Peppers with Avocado Salsa

 

Ingredients:

• 2 bell peppers, any color
• 1 avocado, diced
• ½ cup diced red onion 
• 1 jalapeño pepper, minced
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced 
• Juice of 1 lime 
• ¾ teaspoon salt, divided
• 2 teaspoons olive oil, divided 
• 8 large eggs 
• ¼ teaspoon ground pepper, divided

Preparation:

1. Slice tops and bottoms off of bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon of each salt and pepper. Cook, until the whites are mostly set but the yolks, are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

https://www.eatingwell.com/recipe/269125/egg-in-a-hole-peppers-with-avocado-salsa/

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese 

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-and-greens-spaghetti-recipe-1972759

Roasted Watermelon Radish

 

Ingredients:

• 1 pound watermelon radishes, trimmed and quartered
• 2 tablespoon coconut oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoon fresh parsley, finely chopped
• 1 lemon, zested

Preparation:

1. Preheat oven to 375F.
2. Toss cut radishes with melted oil and salt on a sheet pan.
3. Roast 30 minutes, tossing halfway through, until slightly browned.
4. Toss radishes with pepper, parsley, and lemon zest.

https://www.peelwithzeal.com/roasted-watermelon-radishes/

Chile Rellenos with Anaheim Peppers

 

Ingredients:

• 4 large green anaheim chilies, roasted and peeled, leave stems on

• cheddar cheese, cut into sticks (or Monterey Jack)

• 3 eggs, separated

• 1 tablespoon water

• 3 tablespoons flour

• 1⁄4 teaspoon salt

• salsa (optional)

Preparation:

1. Place chile peppers on an aluminum foil-lined baking sheet.
2. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
3. Place chile peppers in a heavy-duty zip-top plastic bag; seal.
4. Let stand 10 minutes to loosen skins.
5. Peel peppers, leaving stems attached.
6. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
7. Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour, and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
8. Fry in 2-3 inches of oil until they become golden brown. (I usually use about an inch and turn them over).
9. Serve with your favorite salsa, refried beans, and yellow rice.

https://www.food.com/recipe/classic-chili-rellenos-with-anaheim-peppers-396645

Creamy Potato and Parsley Soup

 

Ingredients:

• 2 leeks
• 1 medium-sized fennel bulb
• 3 tbs butter
• 1 tbs olive oil
• 5 medium-sized russet potatoes (about 4 lbs)
• 3/4 cup chopped parsley, divided into 1/2 and 1/4 cups
• 6–7 cups good-tasting stock
• 1 bay leaf
• 2/3 cup cream
• salt and pepper

Preparation:

1. cut a slit along the length of the leeks and run under cold water, fanning out the layers to clean away dirt and grit. finely dice. core and finely dice fennel bulb, reserve some of the fennel fronds for garnish.
2. heat butter and olive oil over medium heat in a large soup pot and add leeks, fennel, and a big pinch of salt. cook, stirring occasionally until quite soft and starting to caramelize (about 8 minutes)
3. while leeks and fennel are cooking you can peel, quarter, and thinly slice russet potatoes. put potatoes in a bowl of water as you prep them to keep them from browning.
4. drain potatoes and add them to the pot along with 1/2 cup parsley, bay leaf, and 6 cups chicken or vegetable stock.
5. bring to a boil, reduce to a simmer and cook until potatoes are falling apart about 15-20 minutes.
6. add cream and stir to heat through. blend soup either partially or completely. thin with more chicken stock if necessary and stir in remaining 1/4 cup chopped parsley. season to taste with salt.
7. serve with more black pepper and garnish with fennel fronds.

https://nyssaskitchen.com/creamy-potato-parsley-soup/

Honeynut Squash Quinoa Salad

 

Ingredients:

FOR THE BUTTERNUT SQUASH SALAD:

• 1/2 small red onion diced (about 1/4 cup)
• 1 small 2-pound butternut/honeynut squash peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)
• 2 teaspoons extra-virgin olive oil
• 1/2 tablespoon maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups reduced-sodium chicken stock or vegetable stock or water
• 3/4 cup uncooked quinoa
• 1/2 cup reduced-sugar dried cranberries
• 1/2 cup toasted pepitas pumpkin seeds, or roughly chopped toasted walnuts or pecans
• 2 tablespoons chopped fresh thyme or 1/4 cup chopped fresh parsley

FOR THE DRESSING:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons apple cider vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation:

 

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
2. Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
3. While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
4. In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.
5. Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Add the cranberries, pepitas, and thyme. Drain the red onion then add it to the bowl. Toss to combine, adding more dressing as desired. (I like to reserve a little of the dressing for adding to leftovers.) Serve warm or at room temperature.

https://www.wellplated.com/butternut-squash-quinoa-salad/

Radish Greens Pesto

 

Ingredients:

• 1/2 cup pine nuts or pepitas
• 1 small garlic clove
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons lemon juice
• 1 cup radish greens
• 1 cup basil
• 1/4 to 1/3 cup extra-virgin olive oil, more if desired
• 1/4 cup Parmesan cheese, optional

Preparation:

1. In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.

2. Add the radish greens and basil and pulse until combined.

3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

https://www.loveandlemons.com/radish-greens/

Spicy Skillet Turnip Greens

 

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped
• 1/4 cup water
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Preparation:

1. Drizzle olive oil into the skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
3. Add water, brown sugar, and red pepper flakes. Adjust the amount of red pepper to your personal taste.

https://addapinch.com/spicy-skillet-turnip-greens-recipe/

Quinoa Stuffed Peppers

 

Ingredients:

• 6 multi-colored bell peppers
• 1 cup Quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• ¼ cup plus 1 tablespoon chopped parsley
• ¾ cup chopped Southern Grove Shelled Pistachios
• 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
• ¼ teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice plus zest from ½ lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup feta cheese crumbles (optional)

Preparation:

1. Preheat oven to 425°F.
2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
3. Meanwhile, cook the quinoa: Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
4. Mince the garlic, shallot, and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons of olive oil. Add the garlic, shallot, and red pepper flakes and sauté for 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

Chicken Tikka with Carrot Crepes

 

Ingredients (Chicken Tikka):

• 4 skinless chicken thigh fillets
• 2 tbs olive oil
• 1/4 cup (60g) tikka masala sauce
• 1 bunch rainbow baby carrots, trimmed, thinly sliced lengthways (we used a mandoline)
• 2 tsp apple cider vinegar
• 1/2 red onion, thinly sliced
• 4 baby cucumbers (cukes), halved lengthways
• 1 avocado, cut into wedges
• 1/2 cup loosely packed coriander sprigs
• 1/2 cup loosely packed mint leaves
• Thinly sliced green chili, lime wedges, lime pickle, Greek yogurt and nigella seeds, to serve

Ingredients (Carrot Crepes):

• 1 cup (150g) plain flour
• 1 1/2 cups (375ml) milk
• 100g finely grated carrot
• Olive oil spray, to grease

Preparation:

1. Preheat oven to 220°C. Grease a baking tray and line with foil. Top with a greased ovenproof wire rack.

2. Place chicken in a bowl. Rub with oil and tikka masala sauce. Place on prepared rack and place rack and tray on the top shelf of the oven. Roast for 22 minutes or until chicken is cooked through.

3. Meanwhile, place carrot, vinegar, and 1/2 tsp salt flakes in a bowl and toss to combine. Set aside to pickle slightly.

4. For the carrot crepes, place flour, milk, grated carrot, and 1/2 tsp salt in a food processor and whiz until smooth. Spray a non-stick 18cm frypan with oil. Add 1/4 cup (60ml) butter to the pan, swirling to coat. Cook for 90 seconds or until bubbles appear on the surface, then flip and cook for 1 minute or until set. Transfer to a plate and repeat with remaining oil and batter.

5. Thickly slice chicken and divide among serving plates. Add pickled carrot, onion, cucumber, avocado, herbs, chili, and lime. Serve with crepes, lime pickle, and yogurt sprinkled with nigella seeds.

https://www.delicious.com.au/recipes/roast-chicken-tikka-salad-carrot-crepes/xvBTwEPr?r=recipes/collections/tidz67vj

 

Stuffed Eggplant Parm

 

Ingredients:

• 1 1/2 c. marinara, divided
• 2 medium eggplants halved
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1/4 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• Freshly sliced basil, for garnish

Preparation:

1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
3. Transfer mixture to a bowl and add tomatoes, egg, 1 cup of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
4. Bake until eggplants are tender and cheese is golden about 50 minutes.
5. Garnish with basil before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a55046/stuffed-eggplant-parm-recipe/

Butternut Squash Quesadillas with Caramelized Onions

 

Ingredients:

• 2 cups onions, caramelized
• 3 cups butternut squash, 1/2-inch cubed (roughly 2 lbs)
• 1 tbsp olive oil
• 6 cups mozzarella cheese, shredded
• 2 cups black beans (optional)
• 8- 10" flour tortillas
• 4 tbsp vegetable oil
• 1 Avocado thinly sliced for serving
• Cilantro for serving
• Tomatillo Salsa Verde
• Chipotle Crema: 1/2 c. Sour Cream, 1/3 c. Heavy Cream, 3 tbsp. Chipotle Hot Sauce

Preparation:

1. Preheat oven to 400°F.
2. While onions are caramelizing, peel and cube butternut squash into 1/2-inch pieces. Place it on a baking sheet, drizzle with olive oil, and a sprinkle of salt. Toss to coat, and roast until soft about 15 minutes.
3. To assemble quesadillas sprinkle ½ cup cheese on one half of each tortilla. Layer with 1/8th of the onions and 1/8th of the butternut squash. Sprinkle it with ¼ cup more cheese and fold it over. Repeat with the rest of the ingredients.
4. Heat ½ tablespoon of oil in a non-stick or cast-iron skillet over med-low heat. Gently lay prepared quesadillas into oil and cook until cheese is melted, flip to the other side and cook until the tortilla is golden brown on both sides. Replenish the oil and repeat with the remaining quesadillas.
5. To make the crema, mix all ingredients in a small bowl until smooth. Drizzle on top of quesadilla before serving. Serve with avocado and cilantro with salsa verde on the side.

https://themodernproper.com/butternut-squash-quesadilla-with-caramelized-onion

Garlic Salad Dressing

 

Ingredients:

• 1 tablespoon apple cider vinegar
• 2 tablespoon grated Pecorino Romano Cheese
• 2 large cloves of garlic crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoons Italian seasoning
• 10 turns freshly ground black pepper
• pinch crushed red pepper flakes
• 3 tablespoons extra virgin olive oil

Preparation:

1. Combine all ingredients except olive oil in a small bowl. 
2. Using a small whisk or fork, mix until combined and continue whisking while you slowly pour in olive oil.
3. Refrigerate until ready to use. Serve over your favorite salad and Enjoy!

https://www.everydaymaven.com/raw-garlic-dressing/ 

Liberian Potato Greens

 

Ingredients:

• 300g sweet potato leaves, finely chopped and washed
• 250g beef, cut into small pieces
• 1 fish
• 6 okras cut finely
• Hot pepper (to taste)
• 100ml of canola oil
• 1 big onion, sliced
• 1 or 2 bouillon cubes
• Salt (to taste)
• Spring onion, finely chop (optional)
• Smoked fish (optional)
• 3 cups water

Preparation:

1.  In the cooking pot, put the meat and fish. Then add 1 of water and salt. Bring it to boil for 10 minutes.
2. Remove the fish from the pot and set it aside, let it cool down for few minutes, then remove the bones.
3. Add the potato greens with the remaining water and simmer for 10 minutes.
4. Add the onion, spring onion, bouillon cubes, and canola oil.
5. Add hot pepper and salt. Then return the fish in the pot and the sliced okra. simmer on medium heat for 20 minutes.
6. Stir the sauce regularly, the sauce is ready when all the liquid is totally absorbed
7. Serve it with rice and enjoy.

http://www.kadiafricanrecipes.com/potato-greens.html

Sweet Potato Greens in Coconut Cream

 

Ingredients:

• 1 large bunch of sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red Thai chili, finely sliced
• 2-inch lemongrass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Preparation:

1. 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.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or 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 rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html