Sautéed sweet potato greens from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 96) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • rmardel on October 04, 2021

    I have been seeing sweet potato greens in my local farmer's market and wanted to try them so I opted for this recipe. The technique worked fine but I didn't like the greens. This is odd because I have rarely met a green leafy vegetable I did not like, and I suspect here that the problem was with the technique rather than the greens themselves. First of all it is quite possible that the greens Acheson uses are much younger and more tender than the greens that came home with me. I suspect that is the case because they were still rather thick, and almost leathery. I thought they needed braising in a soup or a stew. Acheson also mentions that he cooks them in a Chinese stir-fry fashion (high heat in a wok) but uses distinctly Southern American seasonings. Upon tasting the greens I think I might have liked them better hand I gone with something more Vietnamese or Chinese in the seasonings department. Not a complete failure, because the results intrigued me, but a miss nonetheless.

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