Cooked Greens with Sweet Potatoes
I just love recipes like this that are developed in a moment of desperation and turn out to be a complete success. In this case, it was New Year's Day and, as with all good Pennsylvania Dutch cooks, the plan was for the traditional roasted pork and sauerkraut. However, my mother had been having some issues and I decided that, because of the high sodium content, I should not make the sauerkraut. Unfortunately, I did not have cabbage or the time to make my low-sodium version, which is in the similar and related recipes links.
We had to have greens of some sort for 'good fortune', so I checked the freezer to see what I had. Luckily, I always have frozen turnip greens on hand to use in soups or for a quick pasta with greens. Since we always add sweet potatoes to our sauerkraut, I decided to cube one and cook it with the greens. Then, for a little tartness, I added some cider vinegar, which is a southern tradition when cooking greens. And, for that little 'something else' flavor, I added a little nutmeg, which is typical in Italian cooked greens. Talk about a blending of cultures - PA Dutch meets southern US with a touch of Italy. This recipe is so quick, easy, healthy and delicious, I have made it several times since then, even as a main dish with rice on the side, and I will make it often. The recipe can easily be doubled or made in any amount needed.
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 package (16-ounces) frozen turnip greens (see notea below)
- Salt to taste
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon ground nutmeg
- Pepper to taste
Place the potatoes in a medium saucepan and add just enough water to cover. Bring to a boil over high heat. Add the greens and cook, stirring until the frozen greens break apart. Add salt, cover, reduce heat to medium-low, and simmer until the greens and potatoes are tender, about 20 minutes. When done, drain out most of the water, leaving a little for moisture. Add the vinegar, nutmeg and pepper. Cover and cook about another 5 minutes over low heat. Serve immediately, or keep warm until needed.
Notes: Other frozen greens, such as collards, are equally good in this dish. It can also be made with fresh greens, adjusting the cooking times as needed.