Date: Fri, 29 Oct 93 09:53:34 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
Sweet Potatoes with Cranberries and Greens
serves two
2 medium sweet potatoes (about 1/2 pound)
2/3 Cup cranberries, cut into halves
1/4 Cup yellow onion, minced
2 cloves garlic, minced
2 Tbsp fresh ginger, grated
1/2 Cup apple sauce, unsweetend
1/8 tsp cinnamon
1/4 tsp allspice
1/4 tsp mustard powder
3/4 Cup vegetable stock
3 large leaves kale, cut in thin strips
salt to taste
Steam sweet potatoes until soft. Peel and cut into large
dice. Put onion in a medium non-stick skillet over medium-high
heat, cover, and sweat for 3 minutes, until onion just begins
to brown and stick. Add a Tbsp of the stock and stir to
distribute color. Simmer until liquid evaporates and repeat
process twice more. Add garlic, ginger, and another Tbsp. of
stock, reduce to low heat and cook for 2 more minutes. Mix
spices into apple sauce and stir into onions in the skillet.
Add sweet potatoes, cranberries, and 1/4 cup of the stock,
and cover and simmer 5 or six minutes, until berries are tender.
Add Kale and remaining stock, cover and cook until greens are
tender, 2 to 3 minutes. Stir, season with salt, and serve.
(you could substitute spinach for the kale)
kwvegan vegan