{"product_id":"sweet-potato-leaves-1-bunch","title":"Sweet Potato Leaves (1 bunch)","description":"\u003cp data-start=\"0\" data-end=\"125\"\u003eSweet potato leaves are the kind of ingredient that makes you feel like you discovered a chef’s secret hiding in plain sight.\u003c\/p\u003e\n\u003cp data-start=\"127\" data-end=\"392\"\u003eThese tender, deep-green leaves grow above the same sweet potatoes we already know and love, but they cook more like spinach or a delicate Asian green. Their flavor is mild, earthy, and slightly sweet, with less bitterness than kale and a silky texture once wilted.\u003c\/p\u003e\n\u003cp data-start=\"394\" data-end=\"583\"\u003eGrown organically at Sapling Farms and harvested fresh, they are an easy way to bring something genuinely new to the kitchen... without requiring an adventurous palate or a complicated recipe.\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"627\"\u003e\u003cstrong data-start=\"585\" data-end=\"627\"\u003eWait… you can eat sweet potato leaves?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"629\" data-end=\"648\"\u003eYou absolutely can.\u003c\/p\u003e\n\u003cp data-start=\"650\" data-end=\"948\"\u003eSweet potato greens are eaten around the world and are especially at home in stir-fries, sautés, soups, curries, and braised dishes. The tender leaves, stems, and growing tips are all edible, although thicker stems may benefit from a little extra cooking time. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"950\" data-end=\"1023\"\u003eThink of them as the happy middle ground between spinach and Swiss chard:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1025\" data-end=\"1053\"\u003eTender and silky when cooked\u003c\/li\u003e\n\u003cli data-start=\"1055\" data-end=\"1116\"\u003eMildly earthy, without the stronger bitterness of some greens\u003c\/li\u003e\n\u003cli data-start=\"1118\" data-end=\"1164\"\u003eSubstantial enough to hold up in a hot skillet\u003c\/li\u003e\n\u003cli data-start=\"1166\" data-end=\"1264\"\u003eVersatile enough to take on garlic, ginger, chile, citrus, butter, coconut milk, or a savory broth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1266\" data-end=\"1332\"\u003eThey may look unfamiliar, but they are exceptionally easy to cook.\u003c\/p\u003e\n\u003cp data-start=\"1334\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1334\" data-end=\"1357\"\u003eHow to prepare them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1359\" data-end=\"1462\"\u003eGive the leaves a good rinse, then separate any thick lower stems from the more tender leaves and tips.\u003c\/li\u003e\n\u003cli data-start=\"1464\" data-end=\"1597\"\u003eStart the thicker stems in the pan first, then add the leaves a minute or two later. Cook just until everything is tender and wilted.\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"1811\"\u003eFor the simplest preparation, heat olive oil in a skillet, add sliced garlic, then toss in the sweet potato leaves with a pinch of salt. Finish with lemon juice, red pepper flakes, or a small splash of soy sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1813\" data-end=\"1845\"\u003eThat’s it. Mystery green solved.\u003c\/p\u003e\n\u003cp data-start=\"1847\" data-end=\"1874\"\u003e\u003cstrong data-start=\"1847\" data-end=\"1874\"\u003eHow we love to use them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1876\" data-end=\"1941\"\u003eQuickly stir-fried with garlic, ginger, sesame oil, and soy sauce\u003c\/li\u003e\n\u003cli data-start=\"1943\" data-end=\"1994\"\u003eWilted into coconut curry with chickpeas or chicken\u003c\/li\u003e\n\u003cli data-start=\"1996\" data-end=\"2049\"\u003eSautéed with butter, shallots, and a squeeze of lemon\u003c\/li\u003e\n\u003cli data-start=\"2051\" data-end=\"2103\"\u003eAdded to ramen, noodle bowls, soups, or brothy beans\u003c\/li\u003e\n\u003cli data-start=\"2105\" data-end=\"2169\"\u003eFolded into scrambled eggs, frittatas, or savory breakfast tacos\u003c\/li\u003e\n\u003cli data-start=\"2171\" data-end=\"2242\"\u003eCooked down with bacon, onion, and vinegar like a tender Southern green\u003c\/li\u003e\n\u003cli data-start=\"2244\" data-end=\"2322\"\u003eTossed into pasta with olive oil, parmesan, chile flakes, and plenty of garlic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2324\" data-end=\"2442\"\u003eThey are especially good anywhere you might normally reach for spinach—but want a little more texture and personality.\u003c\/p\u003e\n\u003cp data-start=\"2444\" data-end=\"2461\"\u003e\u003cstrong data-start=\"2444\" data-end=\"2461\"\u003eFrom the farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2463\" data-end=\"2613\"\u003eSapling Farms grows certified organic produce with a focus on freshness, flavor, and crops that invite a little more creativity into everyday cooking.\u003c\/p\u003e\n\u003cp data-start=\"2615\" data-end=\"2893\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThese sweet potato leaves are a perfect example: unexpected, deeply versatile, and far easier to love than their unfamiliar name might suggest. Once you sauté them with garlic for the first time, you’ll wonder why the leaves have been letting the potatoes get all the attention.\u003c\/p\u003e","brand":"Sapling Farms","offers":[{"title":"Default Title","offer_id":45505224081517,"sku":"01093","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/7521\/7261\/files\/80668369006__B9168E99-4EDD-410B-B4A6-75C4C58425CC.heic?v=1785006778","url":"https:\/\/localmarkethouse.com\/products\/sweet-potato-leaves-1-bunch","provider":"The Local Markethouse","version":"1.0","type":"link"}