As I discussed earlier this week, sweet potato greens are new to me. They have been showing up in our CSA share each week since the beginning of September and I have been trying to vary what I do with them. I find it easy to get sick of some foods, unless I add variety. I am not the type of person to eat the same thing each week. I can only repeat foods so many times before I am ready to swear them off for a while. There are a couple of dishes that I think I could eat on a regular basis, but I do not test it because I would hate to get sick of my favorites. Every week is filled with new recipes and creations. I like to look forward to dinner each night and the variety helps keep dinner exciting.
Back to the sweet potato greens.....while the green looks delicate, it has no trouble standing up to cooking. It also seems to last longer in the refrigerator that other greens. I am still not sure if that is because it is local and fresh picked. The leaf is sturdy, but not tough, and is a like a cross between spinach and kale.
Since it was like kale, a thought came to me. What if I added it to my favorite raw kale salad that I shared during MoFo last year? It turns out that I had a good idea because the salad was just as delicious as when I make it with just kale. I might even say that the flavor was improved a bit. The creaminess of the avocado and the smoothness of the sweet potato green really work together.
As you can see, I did not get a good photo of the updated kale salad, so I am showing the picture from my MoFo post last year.
Have a great weekend!