This will be a short post and a recipe so easy I can barely call it a recipe! But so good it’s worth sharing … School is over for the summer, and I’ve been on a brief hiatus in Maine without internet or cell service. Last week my wonderful sister-in-law, Nina, made my Mom’s famous waffles for breakfast on July 4th. I was tempted, but I had already indulged in quite a few more vacation treats than necessary. Plus, I knew that if I ate waffles for breakfast, the momentary bliss would be immediately followed by the overwhelming need to take a nap and a sluggish feeling that would linger most of the day. (See my last post’s discussion of blood sugar!) That feeling just isn’t worth it to me anymore.
So I ate a sweet potato with greens. “That’s what you’re having for breakfast?” asked my brother, doubtfully. Lo and behold, the finished product looked so good that the rest of the family was asking for tastes. I like this breakfast because it’s mildly sweet while at the same time packs a whopping load of greens. I truly didn’t miss waffles at all and felt terrific. You can, of course, eat it for any meal — I often make this for a quick dinner. It’s easy to make for one person or a crowd.
Baked Sweet Potatoes and Greens
- One sweet potato
- 14 oz. greens (kale, spinach, swiss chard, collards, arugala …)
- A few tablespoons coconut oil, olive oil, butter or leftover bacon fat
- Vinegar (I like ume plum vinegar — balsamic or rice vinegar also good)
- Spices (curry powder, chili, Spike, Mrs. Dash, cumin, garlic powder, za’atar all yum)
- Tamari, soy sauce, fish sauce or Bragg’s liquid aminos
- One avocado or a fried egg (optional)
Bake your sweet potato til soft in the middle. If you have a microwave, this is super fast. If not, I bake a few at a time in the oven on 400 degrees and keep them in the fridge. If I want to eat one for breakfast, I take it out of the fridge the night before and let it warm up to room temperature, then put the hot greens on top. You could also chop potato into chunks and steam in an inch of water til just tender. If your sweet potato is organic, leave the skin on; if not, peel it.
Meanwhile, rinse and coarsely chop your greens (*Hint — I like to use packaged baby greens for this so I can just dump them straight into the pan in the morning, no chopping required!) Heat oil in a large frying pan or wok with a cover, and add the greens. You may need to add half first, let them wilt down for a minute, and then add the rest. Stir them around to get coated in the fat, and sprinkle on whatever spices you’re using. Turn heat to medium, and cover the pan. If you’ve used pre-washed, packaged greens and haven’t rinsed them, add just a splash of water so they steam. Now is also a good time to add a tablespoon or two of vinegar. After a minute or so, take the cover off, and check them. You want them tender but still bright green. Baby greens will take almost no time to steam — larger leaves take a couple of minutes. When done, remove the cover, and take the pan off the heat. Stir once more, and taste for seasoning. I add Braggs at the very end to taste. Mash your sweet potato, and pile the greens on top. For a more substantial meal, fry an egg separately, and add that on top of the greens — or slice an avocado on top. Delicious!