|2 servings||calories per servings 523||protein serving 17 g||carbs per serving 85 g||total fat per serving 15 g|
Sweet potato greens are a delicacy, culled from the plants as the sweet potatoes are growing. They have a firm texture that turns velvety when cooked, and the flavor is both floral and minerally. They can also be eaten raw in a salad, just as one would enjoy raw kale. In this main dish salad, they are contrasted with sweet beets and figs, with a tangy touch of lemon and goat cheese.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||15 g|
In a small saucepan combine rice, 1 1/2 cups water and bouillon cube. Place over high heat, and bring to a boil. Stir, cover and reduce heat to medium-low. Cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
Heat oven to 400° F. Prepare your mise en place: Peel beets, and cut into 1/2-inch pieces. Halve figs. Remove stems from sweet potato greens, and finely slice (chiffonade) leaves into 1-inch-long shreds. Remove roots from green onions, and finely chop onions. Zest and juice lemon; measure 1 tablespoon lemon juice, and reserve the rest for another use.
Place beets and figs in a mixing bowl. Drizzle with 1 1/2 teaspoons olive oil, and sprinkle with 1/4 teaspoon Hot Steve salt. Toss to coat evenly. Spread in a single layer on a baking pan (reserve mixing bowl). Roast in oven until beets are tender, 18-20 minutes.
While beets and figs roast, in the reserved mixing bowl combine sweet potato greens, green onions, remaining 1 1/2 teaspoons olive oil, 1 tablespoon lemon juice, lemon zest and 1/4 teaspoon Hot Steve salt. Mix and lightly crush the greens in your hands to tenderize it.
Add cooked beets and figs while still hot to sweet potato greens, along with any roasting juices. Toss to combine, taste and adjust seasoning as desired with Hot Steve salt. Serve greens and beets topped with goat cheese and rice on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...