Sour and Spicy Sweet Potato Greens

 

Ingredients:

1. 2 cup sweet potato leaves
2. 1 tbsp canola oil
3. 2 clove garlic
4. 3 chili pepper, chopped
5. 1 tbsp pickled banana pepper
6. 1 tbsp oyster sauce
7. salt

Preparation:

1. Heat up a pan at medium-high heat with oil, and add the minced garlic in. For the spicy and sour version, add 1 tbsp of pickled banana peppers and chili peppers (the quantity is depending on how spicy you want the dish to be)
2. Sautee them and once you can smell the aroma, add the sweet potato leaves in. Gently mix it so that the garlic won’t burn at the bottom. Cover with the lid and let it simmer for about 15 seconds.
3. Then stir well, add about 3 tbsp of water with some oyster sauce, add salt to taste, and it is done! Enjoy

All about Sweet Potato Greens video (also shows the recipe being made!)

bearcuisine.com

Sweet Potato Leaves Parippu Kootu

 

Ingredients:

To cook the dal:

• 1/2 cup Moong dal deskinned and split green gram
• 2 cups water

For the greens:

• 2 bunches of sweet potato leaves
• salt to taste
• 1/4 tsp turmeric powder
• 1/4 tsp roasted cumin powder

For the gravy mix:

• 2 tbsp roasted chickpeas or lentils
• 3 - 4 tbsp grated coconut
• 1 small dry red chilies
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds

For the tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 2-3 dry red chilies
• 1/4 tsp cumin seeds
• 1-2 cloves garlic ( crushed)
• 5-6 curry leaves

Preparation:

1. Wash the mung beans and set them aside.
2. Wash clean and chop the tender sweet potato leaves.
3. In a small cooking pot bring the two cups of water to a boil and add the mung beans.
4. Stir occasionally and let the mung beans cook.
5. When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric, and roasted cumin powder. Cover and cook for 5 minutes.
6. While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
7. Add this to the cooking dal, leaf mix, and simmer with stirring for 5 - 10 minutes.
8. In a small pan heat the coconut oil.
9. Add the mustard seeds and when they splutter add the cumin, red chilies, crushed garlic (optional), and curry leaves.
10. Allow this to roast and add this mix to the simmering kootu.
11. Remove from heat and the kootu is ready to serve.

mildlyindian.com

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

Sweet Potato Greens in Coconut Cream

 

Ingredients:

• 1 large bunch 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 lemon grass 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

Sweet Potato Greens in Coconut Cream

Ingredients:

• 1 large bunch 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 lemon grass 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

Instructions:

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