What's for Dinner - Sweet Potato Vine in Coconut Milk - by Sunscape

When the sweet potato vines are taking over the entire raised bed, it is time to harvest some of them to enjoy for dinner.

Sweet Potato Vine in Coconut Milk

1 large bunch sweet potato greens
1 tablespoon vegetable oil
2 shallots or onion, minced
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
2-inch lemongrass stalk, trimmed and finely sliced
1 can coconut milk plus 1 cup chicken broth
Salt and pepper, to taste
1 cup of cooked rice (optional)
chopped cherry tomatoes (optional)

After trimming the leaves from the stems, I washed and blanched them in boiling water, then cooled them off in ice water to stop the cooking.

Saute the onions, garlic, and ginger root in oil until softened. Add in the lemongrass and spices along with the broth. Bring to a boil, then simmer for 5 minutes.

Time to add the sweet potato greens into the pan along with the coconut milk. Continue simmering the soup until heated through. Serve immediately and enjoy the deliciousness from your very own garden.

Today, I will be harvesting more of the vines to blanch and freeze for future meals. Do you have a favorite recipe to share with us for preparing these vitamin-rich greens? I would love some ideas considering how much vine I have growing. lol