I needed to use the greens that we picked in the fall that have since been in my deep freeze. I love Central American food, and the summer sun inspired this dish.
I don't have any pix right now, but next time I make the dish, I will come back and add some. It is only pretty for a minute after serving. There's so many colors in it, but then they kind of ... fade.
This is the first recipe I am posting. My recipes will almost always make a bunch. I always cook enough to serve for two dinners and two lunches when I cook. The sides listed below are to serve for only one dinner and one lunch.
Sweet Potato and Turnip Greens
2 tbsp coconut oil (or olive oil if not available)
3 Sweet Potatoes, in chunks
4 Carrots, Chopped
1 tsp cumin
1 tsp chile powder
1 tbsp diced garlic
1 small package fresh portabello mushrooms, diced
2 green bananas, chopped
1 large can diced tomatoes
1 small can mild diced green chiles
1 lb turnip greens
2 green onions
10 ounces frozen mango
1 can coconut milk
1 tbsp sugar
salt to taste
2 cups rice
4 red potatoes
1 green onion
1/2 tsp diced garlic
1/4 cup chopped cilantro
2 roma tomatoes
1 avocado, chopped
1. Cook rice as directed. Set aside.
2. Bake potatoes and cut into large chunks. Set aside.
3. Toss garlic, sweet potatoes, and carrots in oil and saute over medium heat (if using coconut oil) or high heat (if using olive oil) for about 2 minutes. Coconut oil will cause a lot of smoke, so if there is too much smoke, reduce heat and stir.
4. Add spices and stir.
5. Add all remaining ingredients except for greens, stir, and bring to boil.
6. Add greens, do not stir, cover. Do not reduce heat until mixture has returned to boil.
7. Simmer over low heat for at least 20 minutes.
8. In a small bowl, mix diced green onion, garlic, cilantro, and tomato.
To serve, plate rice, then red potatoes, then the main dish, topped with the cilantro salad and avocado.