Thursday, November 05, 2009

White House Recipe: Sam Kass's Sweet Potatoes and Greens

"We're sweet potato lovers," says First Lady...
At the official Fall Harvest of the White House Kitchen Garden on October 29, First Lady Michelle Obama led a group of Bancroft and Kimball elementary school students in pulling about 224 pounds of produce out of the ground and off the gloriously tangled vines.  Without a doubt, the most impressive crops were the Sweet Potatoes, which were truly huge--about three and four pounds each.

Sweet potatoes are a favorite of the First Family, says Mrs. Obama, and the White House has just released a new recipe for these, from assistant chef and Food Initiative Coordinator Sam Kass.

Like many White House recipes, it's fairly simple, and very nutritious. It uses honey as a nod to the White House Beehive, which Kass has called "one of the greatest achievements of the garden." The greens noted in the recipe have all been grown in the Kitchen Garden, and each provides important vitamins, in addition to being delicious. You can use one kind of greens, or all three for a special mix.  The recipe is a swell side dish with fish, chicken, or simply with rice.   Check the sidebar for all White House recipes.  (Above: Kass at the harvest with some of the giant sweet potatoes)

White House Sweet Potatoes And Greens

Ingredients
2 or 3 large sweet potatoes

2 bunches of greens (chard, kale or collards)

2 cloves of garlic

1 tsp honey

1/2 tsp. cinnamon

1/4 tsp. ground cloves

Salt and pepper

1/4 tbsp. olive oil or vegetable oil

Method
1. Peel and cut the sweet potatoes into bite-sized pieces

2. Heat half the oil in pan over medium heat, and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes, depending on size). When cooked, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

Makes 4 servings.

*Photos by EGK/Obama Foodorama.com