Cooked Greens and Sweet Potatoes
Serves 4
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 was unexpectedly scheduled for surgery in two days and, because of the high sodium content, it was suggested that she should not have sauerkraut. Unfortunately, I did not have cabbage or the time to make my Homemade Low-Sodium Sauerkraut, which is in the similar and related recipes. 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 or collard 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. I added a little nutmeg, which is typical in Italian cooked greens. Talk about a blending of cultures - Pennsylvania Dutch meets Southern 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.
Ingredients
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 package (about 16 ounces) frozen turnip or collard greens (see notes 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 hearty greens, such as kale, are equally good in this dish. It can also be made with fresh greens, adjusting the cooking times as needed.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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