I don’t seem to have good karma editing multiple pictures in one post today, hence #2 for the actual greens… or leaves. So more sweet potato greens goodness!
After preparing the sweet potato stems, I used nearly the same method for doing the leaves.
Ingredients (It’ll probably be less annoying if I’ll start to list them separately…):
- Olive oil (or sesame oil)
- garlic cloves and leeks
- thai peppers + crushed red pepper
- thai fish sauce
- lime juice
- sesame seeds
- fresh herbs (chives, basil, vietnamese coriander, mint, or any you prefer)
So after you’ve prepared the stems, and have the blanched sweet potato greens, cut them to smaller pieces, 1/2″ or so. Heat the oil hot on your favorite pan and add a crushed garlic clove and fresh thai peppers and/or crushed red pepper and let those get some flavor going. Once they are hot and smell delicious, add the sweet potato leaves, and keep them moving. Add fish sauce, lime juice, and sesame seeds to taste, and let them cook until your desired consistency, and depending on the heat, from a few minutes to maybe ten minutes. Add fresh, minced herbs and done. A second side made from an ingredient that looked too pretty to cook with… :)