Description
These stewed greens are very nutritious and nourishing. Sweet potato leaves grow quickly and in abundance but are often left unused. Combining these vibrant leafy greens with rich creamy coconut milk make this side dish a perfect addition for any meal or potluck.
Ingredients
Scale
- 8 cups Sweet Potato Leaves (chopped (~400 leaves)
- 3 cups Homemade Coconut Milk ((p. 120, you may need to adjust if using canned/frozen milk).)
- 1 pinch Hawaiian Sea Salt
Instructions
- Pick sweet potato leaves from the garden. Wash and strain them. (Tip: use a salad spinner).
- Chop larger leaves roughly.
- Measure coconut milk and add it to the pot. You may need more if you are using canned or frozen coconut milk. Turn the heat on medium high. Bring to a simmer and add leaves.
- Simmer and stir for 4-5 minutes.
- Serve hot.
Notes
Green vegetable side dish. Make it a complete meal by adding a Power Protein (squid, chicken or bone broth) and Super Starch (sweet potatoes, breadfruit) to the pot.
Substitute taro leaves for sweet potato leaves in the Hawaiian favorite, lū‘au stew (e.g., squid lū‘au or chicken lū‘au). The end result is a lip-smacking pot of stewed greens in a coconut milk base.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Hawaiian
Keywords: Hawaiian, Traditional, Dairy Free, Greens, Canoe Plant
