The weirdest part is that when the greens first hit the butter, it smelled like I was roasting sweet potatoes. As for taste and texture, they reminded me of collards. Only more tender and less bitter.
We served them with grass-fed NY strip and roasted cherry tomatoes with goat cheese. Yum.
Our five year-old loved them and demanded we have them again the next night as part of her "Kindergarten-eve dinner." he next evening, I tried to use some of the thicker and they stayed too tough. So my advice is stick with the leaves and only the most tender of the stems. Here’s hoping we get more of them this week!
One bunch of Sweet Potato Greens
2-4 Tbsp butter
1 smashed clove of garlic
- Saute until wilted.
- Test the stems.
- If they are soft enough, salt and serve.
- If they are still tough, add a cup of stock, cover, and simmer until they reach the desired level of tenderness.