Ingredients
1 large bunch of sweet potato greens
1 Tbsp olive oil
½ yellow onion, minced
1 clove garlic, minced
1 tsp minced fresh ginger (about ½ inch piece)
1 tsp ground turmeric
1 red Thai chili, finely sliced
2-inch lemongrass stalk, trimmed and finely sliced
1-2 tsp soy sauce, to taste
2 cups light coconut milk
2 tsp brown sugar
Salt and pepper to taste
Instructions
Fill a large bowl with ice water. Bring a large pot of water to a rolling boil. Trim off any thick stems from the greens. Add greens to boiling water and blanch for 60 seconds. Transfer immediately to the bowl filled with ice water to stop the greens from cooking more. Drain
Heat oil in a large pan over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass. Stir until fragrant, 1-2 minutes. Stir in soy sauce
Add coconut milk and bring to simmer. Add greens and return to boil. Reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Serve with rice.