Developed by Chef Paris Anton for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™
Ingredients
- 1 bunch sweet potato greens
- 2 teaspoon grated fresh turmeric root or 1 tsp ground turmeric
- 1 bunch scallions minced
- 2-inch lemon grass stalk trimmed & finely sliced
- 3 sweet or hot peppers finely sliced
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger ½ inch root minced
- 1 lime squeezed
- 1-2 teaspoon soy sauce or to tast
- 2 cups light coconut milk
- 1 cup water
- salt and pepper to taste
Servings:
Units:
Instructions
- Bring a large pot of water to a rolling boil
- Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
- Immediately transfer sweet potato 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 scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
- Add coconut milk and water, then bring to a simmer
- Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
- Season with salt and pepper to taste, and squeeze of lime.
- Spoon into bowls and serve with rice or grain of your choice.
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