Simple Woman's Sweet Potato Greens

Photo: Sarah Ligon

Photo: Sarah Ligon

New to the delights of sweet potato greens? Native Son Farm employee Jana Eakes takes the mystery out of them with this simple and delicious recipe for sautéed greens, alongside the small sweet tomatoes that come with the late-season shares.  “Sweet potato greens are a favorite of mine,” she writes. “I ate an entire bunch by myself alongside roasted fish. It’s such a pretty dish with the veins of the leaves.”

Thanks, Jana!
 

Jana’s Simple Woman’s Sweet Potato Greens

Ingredients

  • 1 bunch sweet potato greens, stems removed
  • 1 shallot or half a small yellow onion
  • 2-3 cloves garlic
  • handful of Campari or Juliet tomatoes, quartered
  • olive oil
  • sea salt
     

Preparation

Snip the leaves from the stalks with kitchen shears. Set aside the stalks for compost, store for stock making, or toss. Sauté briefly in olive oil a shallot or half a yellow onion and 2-3 cloves garlic. Add sweet potato greens—whole leaf (not cut, sliced, etc.), and sauté until just wilted. Add a handful of quartered Campari or Juliet tomatoes and sauté until just warm. Sprinkle generously with coarse sea salt and enjoy. 

Photo: Jana Eakes

Photo: Jana Eakes