Sweet Potato Greens

Sweet Potato Greens are a healthy and tasty option for a vegetable side dish. My neighbor came by with a huge bag of sweet potato greens from her local farm, Peas & Hominy. (Cute name for a farm.) Honestly, I had never made sweet potato greens before today. They were pleasantly a nice change from kale or spinach. They remind me of beet greens, for those of you that just throw the beet greens in the trash, you can cook them and they make a great vegetable side dish. As for the sweet potato greens, I prepared them the way I prepare most greens with fresh chopped garlic and fresh onion with a little sprinkling of red chile flakes. My husband likes adding a little vinegar to his serving, I prefer them without vinegar. When preparing to cook the sweet potato greens you have to remove the tough parts of the stems, they have a lot of stems, some are tough and big, I removed all of them. The stems that are new growth closest to the leafy greens are very tender, so I chopped them up along with the leafy greens, the tender stems added some great bulk and fiber to the dish. Like any other greens once the greens are cooked down, the actually serving size is quite small. I stuffed my pan 12 inch frying pan until it was over flowing and managed to get enough cooked greens to feed a family of four. I love trying new things . . . thank you Graciella, for the introduction to sweet potato greens. I love hearing from you, please share your thoughts and comment below. You can also visit me on Pinterest and Facebook! Bon Appetit, Cecelia