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

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 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, and the White House has just released a new recipe for these, from assistant chef and Food Initiative Coordinator Sam Kass. (Above: Kass, at the Fall Harvest, with some of the giant sweet potatoes)

Like many White House recipes, it's fairly simple, and very nutritious. It also 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 delish. You can use one kind of greens, or all three for a special mix. Goes swell with sustainable fish, chicken, or simply with rice, if you're not in a meaty mood.

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 gloves
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.

*Photo by EGK/Obama Foodorama.com