Sweet Potato Greens with Coconut
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 small hot pepper, 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
Directions
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. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, hot pepper, 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 rice.
Source:
Adapted from “Love & Olive Oil” blog