Sweet Potato Leaf Stew With Rice Recipe

Prepare greens

Wash the sweet potato leaves thoroughly in several changes of cold water to remove grit. Trim out any thick or woody stems; roughly chop the leaves and tender stems into 1–2 inch pieces so they wilt evenly.

Sauté aromatics

Heat 2 tablespoons vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and grated ginger and cook, stirring, until fragrant, about 30–45 seconds.

Add tomatoes and spices

Stir in the chopped tomatoes (or canned crushed tomatoes), ground coriander, smoked paprika, ground cumin, and red pepper flakes. Cook the mixture, stirring occasionally, until the tomatoes have broken down and released their juices, about 6–8 minutes.

Incorporate peanut butter and broth

Lower the heat and whisk or stir in 3 tablespoons peanut butter until fully blended into the tomato mixture. Slowly add 3 cups vegetable broth (or water), stirring to combine and create a smooth sauce. Bring the pot to a gentle simmer.

Add leaves and simmer

Add the prepared sweet potato leaves to the simmering sauce in batches, stirring to wilt each addition before adding more. Once all the leaves are in the pot, cover and simmer on low for 10–12 minutes, stirring occasionally, until the leaves are tender and the flavors have melded.

Season and finish

Taste the stew and season with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, adjusting to preference. Stir in 1 tablespoon fresh lime juice to brighten the flavors. If the stew is thicker than you like, add up to 1/2 cup more water or broth to reach desired consistency. Finish by stirring in chopped cilantro or parsley.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine the rinsed rice, 2.5 cups water, 1/2 teaspoon salt, and 1 teaspoon oil or butter in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 8–10 minutes to steam. Fluff with a fork before serving.