When you’re cooking with sweet potato greens, you use only the stalks, so you’re going to want to tear away the leaves before you get started. This is the most time-consuming part of cooking, as the rest is quite fast and easy.
Sauteed Sweet Potato Greens with Ginger and Hot Pepper
1 bunch (1 lb / 500 g) sweet potato greens, stems and leaves
2 tablespoons oil
1 teaspoon fresh ginger, grated
1/2 teaspoon hot chili pepper, minced (more or less, to taste)
1. Gently remove the leaves from the sweet potato stalks and rinse them in clean water.
2. In a large pan, heat your oil over a medium high flame.
3. Add the ginger and hot chili pepper, stirring until they start to emit a lovely fragrance. Don’t let them brown.
4. Add, by the handful, your potato greens, along with a pinch of salt, and stir so that they’re coated in the oil, ginger and hot pepper. At this point, they will start to wilt quickly. Keep an eye on them.
5. Stir the greens until they’re fully wilted and their bright vivid green has darkened closer to a greenish purple color. Remove them from the heat and serve immediately, garnished with half a lime.
These make a nutritious light supper or afternoon snack, served on their own in a big bowl, with a piece of whole grain toast or a baked sweet potato.
Sweet potato greens are a classy and unexpected vegetable side for a dinner party beside a roasted chicken with potatoes.
These can be served alongside or stirred into a lentil soup or Indian dal and add colorful nutrition. You may want to chop them beforehand.
To cook more African recipes with leafy green vegetables, why not explore:
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