The following recipe, courtesy of current White House chef, Sam Kass, was submitted by our Bala Cynwyd CSA site host, Hannah. She writes, “It was delicious, even without the cinnamon, cloves and honey.”
2 or 3 large sweet potatoes
2 bunches of greens (chard, kale or collards)
2 cloves of garlic
1 teaspoon honey
½ teaspoon cinnamon
¼ teaspoon ground gloves
salt and pepper
¼ tablespoon olive oil or vegetable oil
1. Peel and cut the sweet potatoes into bite-sized pieces
2. Heat half the oil in pan over medium heat, and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes, depending on size). When cooked, add spices and salt and pepper to taste. Set aside.
3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.
4. Combine potatoes, honey and lemon juice with the greens, stir and serve.