Plant It Forward

Green Gumbo

Green Gumbo

Might we suggest adding Egyptian spinach, roselle greens, water spinach, and sweet potato greens to that long list of greens!

Ingredients

  • 1 cup peanut oil, lard or other vegetable oil
  • 1 cup flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning (see below)
  • 1 ham hock (optional)
  • 10 cups water
  • 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
  • Salt
  • 1 pound smoked andouille sausage (optional)
  • File powder to taste (optional)
  • Cajun Spice Blend
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 Tbsp garlic powder
  • 2 Tbsp sweet paprika

Instructions

  1. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.
  2. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
  3. Heat water to a simmer: While the roux is cooking, bring the 10 cups of water to a simmer.
  4. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
  5. Add bay leaves, spice, hot water: Add the bay leaves, the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.
  6. Add ham hock, greens, cover and simmer: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes.
  7. Remove meat from ham hock bones, chop and return to pot: Check the ham hock. If the meat is falling off the bone, remove it, discard the bones, chop the meat and return it to the pot. If the hock is not ready, keep simmering the gumbo; ham hocks don't always cook at the same rate.
  8. Add andouille sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
  9. Serve with file powder at the table.

Notes

http://plant-it-forward.org/green-gumbo/

Sautéed Sweet Potato Greens

Sautéed Sweet Potato Greens

Ingredients

  • 1 large bunch sweet potato greens (about half a pound)
  • 1/2 small white onion, diced
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 1/2 tablespoons maple syrup

Instructions

  1. Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.
  2. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.
  3. Add stem pieces and sauté until tender, about 5 minutes.
  4. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Notes

A Bitten Word Recipe: http://www.thebittenword.com/thebittenword/2010/10/saut%C3%A9ed-sweet-potato-greens.html

http://plant-it-forward.org/sauteed-sweet-potato-greens-2/

Sweet Potato Leaves – Nutrition Information

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2664/2

recipes for sweet potato greens

This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Niacin, Calcium and Iron, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Thiamin, Riboflavin, Vitamin B6, Folate, Magnesium, Phosphorus, Potassium and Manganese

Sauteed Sweet Potato Greens

Sautéed Sweet Potato Greens

Ingredients

  • 1 large bunch of sweet potato greens (about ½ pound)
  • ½ small white onion, diced
  • 2 Tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 ½ Tablespoon maple syrup

Instructions

  1. Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the more tender stems.
  2. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.
  3. Add stem pieces and sauté until tender, about 5 minutes
  4. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Notes

http://www.prevention.com/food/healthy-eating-tips/sweet-potato-greens

http://plant-it-forward.org/sauteed-sweet-potato-greens/

Sweet Potato Greens in Coconut Cream

Sweet Potato Greens in Coconut Cream

Ingredients

  • 1 large bunch sweet potato greens
  • 1 tablespoon vegetable oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger root (from a 1/2-
  • inch piece)
  • 2 teaspoons grated fresh turmeric root, or 1
  • teaspoon ground turmeric
  • 1 red thai chili, finely sliced
  • 2-inch lemon grass stalk, trimmed and finely sliced
  • 1 to 2 teaspoons soy sauce, or to taste
  • 1 cup coconut cream plus 1 cup water (or
  • substitute 2 cups light or regular coconut milk)
  • 2 to 3 teaspoons raw or brown sugar, or to taste
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice
http://plant-it-forward.org/sweet-potato-greens-in-coconut-cream/

Sweet potatoes, walnuts, and sweet potato greens

Spicy Chickpea and Sweet Potato and Okra Stew

Ingredients

  • For the spice paste
  • 6 cloves garlic
  • 1 teaspoon coarse salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons cumin seed
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
  • For the stew and couscous
  • 1 1/2 pounds sweet potatoes, peeled and cut into cubes
  • 2 cups no-salt-added vegetable broth (may substitute water)
  • 14.5 ounces canned no-salt-added diced fire-roasted
  • tomatoes, such as Muir Glen brand, with their juices
  • 15 ounces canned no-salt-added chickpeas, drained and
  • rinsed
  • 10 ounces fresh okra, sliced (may substitute 1 1/2
  • cups sliced fresh okra)
  • 1 cup dried whole-wheat couscous
  • Hot pepper sauce, for garnish
  • Cilantro leaves, for garnish

Instructions

  1. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes, broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes, broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender.
  2. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes,broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender.
  3. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot.
  4. http://www.washingtonpost.com/pb/recipes/spicy-chickpea-and-sweet-potato-stew/13240/

Notes

http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822

http://plant-it-forward.org/sweet-potatoes-walnuts-and-sweet-potato-greens/