Sweet Potato Greens and morning sun
Mary and Malone Harvesting Sweet Potato Greens
Sweet Potato Greens are such an unsung hero in the world of greens! With their delicate and spinach-like texture, you can use them in any way you’d use any other delicate green—cut thinly and used raw in a salad or as a garnish, sautéed and used as a bed of greens or in a stir-fry. I personally love juicing them, because behind the green-ness is the subtle starchiness of the sweet potato growing at its roots! It’s wonderful!
Growing Tip:
Because the harvesting of Sweet Potato Greens does disturb the growth of the sweet potatoes, we usually plant two separate areas of Sweet Potatoes, one area is designated for the harvesting of the greens while the other is strictly for harvesting the potatoes. If you would like to enjoy both the greens in the potatoes, we suggest that you do the same!
Mary’s Eggplant Tempeh Stir Fry with Sweet Potato Greens
Mary loves using Sweet Potato Greens in stir-fries. As you may have noticed, they don’t keep as well or for as long as other cooking greens, but are still fabulous to add to any cooked meal even as they start to wilt or turn!
Mary’s Eggplant Tempeh Stir Fry with Sweet Potato Greens
INGREDIENTS
1 bunch Finca Sweet Potato Greens, chopped
1 lb tempeh
1 cup brown rice (cooked)
1 Eggplant (any variety) cubed
2 tbsp olive oil (or oil of your choice)
Fermented Black bean garlic sauce to taste.
Optional: Finca hot peppers, chopped !
INSTRUCTIONS
In a skillet on medium heat, add oil then eggplant once oil is hot. Cook eggplant until it begins to soften, then add tempeh. Once eggplant is soft and tempeh has browned add cooked brown rice and Finca hot peppers and stir fry for about two minutes. Add black bean sauce and stir fry for another minute.
Once stir-fry is just about ready add sweet potato greens and incorporate into the mix.
Serve immediately and enjoy!
Malone’s Dill Butter Baked Salmon on a bed of Sweet Potato Greens and Roselle Pesto Tortellini
If you want to REALLY fall in love with Sweet Potato Greens, talk to Malone. There are very few things that Malone won’t incorporate some thinly sliced Sweet Potato Greens into. Take this decadent Butter Baked Salmon over a bed of thinly sliced SPG’s OVER a bed of roselle pesto tortellini! Yum!
Malone’s Dill Butter Baked Salmon over a bed of SPGs over a bed of Roselle Pesto Tortellini
INGREDIENTS
2 lb salmon
Half a stick of salted butter
4-6 slices of lemon
1 bunch of Finca dill
1 bunch Finca Sweet Potato Greens
Pre-made tortellini of choice
INSTRUCTIONS
Preheat oven to 475 degrees. Place stick of butter and dill in baking pan. Slice sweet potato greens and prepare roselle pesto. Prepare tortellini, if not already made.
Once the oven is at 475, place baking pan in oven until butter is melted and foaming. Take out pan and add salmon, skin side up. Place salmon in the oven for 4 minutes. Remove from the oven, turn over, place lemon slices onto salmon and cook for additional 3-5 minutes.
Incorporate pesto into tortellini then place onto a plate or into a bowl. Add desired amount of sweet potato greens on top of the tortellini.
Once salmon is ready, cut into serving portions and place salmon onto bed of tortellini and sweet potato greens.
Enjoy!