February 24, 2007

An AFM e-newsletter reader sent this recipe which uses ingredients currently available at the producers only Arlington Farmers Market.


Spicy Sweet Potato Soup with Collard Greens

• 2 tbls organic extra virgin olive oil or ghee (clarified butter)
• 2 cups diced onion (about 2 medium)
• 2 tsp sea salt
• 1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
• 3 garlic cloves, finely chopped
• 1 small jalapeno pepper with seeds, minced
• 1 tbls minced fresh ginger
• 1 tsp coriander seeds, toasted and ground (or 1 tsp ground coriander)
• ½ tsp turmeric
• 2 cups water
• 1 14-oz can organic coconut milk
• 1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into ¼-inch-wide strips
• 1 lime, cut into wedges, for garnish
• ½ cup roughly chopped cilantro, for garnish

In a large saucepan over medium heat, warm the oil or ghee. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes. Add the sweet potato, garlic, jalapeno, ginger, coriander and turmeric, and sauté for 2 minutes. Add the water, coconut milk, and salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Add the collard greens and simmer, uncovered, until tender, about 10 minutes. Add more water if the soup is too thick. Ladle the soup into 4 wide soup bowls and top with a spoonful of cooked brown jasmine rice. Squeeze lime over all and sprinkle with cilantro. Serves 4.


From Fresh Food Fast, Peter Berley, 2004.