Garlic Stir-Fried Sweet Potato Leaves

Why people make this dish

Sweet potato leaves are tough, easy-going plants that grow almost anywhere and can be harvested any time — which is why, in the old days, they were mostly used as pig feed. But research in more recent years has turned that reputation around: the leaves are now recognised for several health-supporting qualities and are counted among the top antioxidant vegetables. Studies point to a high mucoprotein content that is associated with helping keep blood vessels supple, plenty of coarse fibre that helps keep the bowels clean and moving, and other benefits that earned the leaves the nickname “longevity greens.” No wonder Nourilo likes to keep this simple garlic stir-fry in regular rotation.

Method

1. Wash the sweet potato leaves and trim away the tough, old stems.
2. Heat oil in a wok and fry the minced garlic until fragrant.
3. Add the sweet potato leaves and toss-fry over high heat.
4. Season to taste and continue stir-frying until the leaves are tender. Serve.

Nourilo’s Tips

Because sweet potato leaves are so hardy, they are usually grown without pesticides, which makes the dish suitable for children and for new mothers. If you would like a soup instead, blanch the leaves into a quick soup with some goji berries and lean pork — that version is traditionally associated with helping protect the eyes.