Veggies in the City | Sweet Potato Leaves Recipe

Farmers Markets

In my time here in the Dallas / Ft. Worth area, I’ve discovered that it is easier to find a big box store full of not-so-fresh fruits and veggies versus a place that sells some local grown goodies.  Oh, Fayetteville Farmers’ Market, how I miss the!  Even though I only ever visited on Saturdays, I could make it an early Saturday event – walk the trails to the market or go with some friends (I promise Fayetteville is not that country, haha).  Granted, I have not made my way to the big Dallas Farmers Market, I quickly discovered the best solution to my desire for quality fruits and veggies while living this here city life…

Asian and Hispanic Supermarkets

Not only do these markets sell the best fresh fruits and vegetables at amazing prices, they also have an amazing selection of meats – from chicken to beef to seafood.  The juices (like Jumex fruit nectar) are fresher and taste better than a lot of other juices made from concentrate, fresh breads served at panaderias are delicious, and where else can you find a bag of fortune cookies for $1?  Riddle me that.  After a recent shopping trip to TNL, an international Asian food market in Irving, I learned about sweet potato leaves from my boyfriend (henceforth referred to as Beaux), who is Congolese.  The same way my parents, grandparents, and ancestors made use of every part of everything they could purchase to eat, Beaux told me that in Congo, they don’t just eat the sweet potato – the eat the root and the leaves, as well!  He showed me this recipe that is amazing if you love leafy green veggies like spinach, bok choy or greens.  I simplified it a little, and it is still so delicious!

Sautéed Sweet Potato Leaves

Ingredients

1 bundle of sweet potato leaves

1/2 cup chopped onion

1/2 cup chopped tomato

3 table spoons of vegetable or olive oil (+ have more on hand to add later)

1/2 cup water

a dash of salt of a pinch of pepper (to taste)

Directions

rinse veggies

rinse veggies

gather veggies on chopping board

gather veggies on chopping board

chop sweet potato leaves stems off and discard.  then chop the rest of the leaves.  rinse them again.

chop sweet potato leaves stems off and discard. then chop the rest of the leaves. rinse them again.

chop onions and tomatoes

chop onions and tomatoes

heat oil on medium-low

heat oil on medium-low

sautée onions and tomatoes

sautée onions and tomatoes with added salt and pepper

let them become transluscent

let them become transluscent

add sweet potato leaves

add sweet potato leaves

cook until translucent and no longer bitter to the taste

cook until translucent and no longer bitter to the taste

serve with other yummy, fresh food!

serve with other yummy, fresh food!

There you have it! – Enjoy!

*disclaimer:  I don’t actually measure things.  Add, subtract, play with the ingredients as you see fit, and create a taste of your own for this dish.  Get creative with it!*

Until next time, Ci Vediamo!!!

OWNG

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3 thoughts on “Veggies in the City | Sweet Potato Leaves Recipe

  1. Pingback: Dreaming of a Forever Summer | old world new

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