What You Need:
- Olive oil
- 2 sweet potatoes, washed and diced to about 1/4″
- 1/2 red onion, diced
- 3 cloves garlic, smashed and finely diced
- salt and pepper
- 2 tsp dried basil
- 1 small bunch mustard greens, stems removed and leaves chopped
- 5-6 leaves kale, stems removed and leaves chopped
- 2 heads bok choy, leaves chopped (retain bulbs)
- Balsamic Vinegar
- 1 avocado – sliced
- 2-3 hard boiled eggs, cut into wedges
- bok choy bulbs, thinly sliced
- Cherry tomatoes, quartered
- Juice of half a lime
How to Make It:
- In flat-bottomed sauté pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
- Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
- Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
- Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
- To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.
Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.
Recipe courtesy of our awesome CSA member, Claire.