Happy autumn! Amy here, wanting to make arroz verde to go with beans my friend made. But the summer amaranth greens are too mature and the winter greens aren’t ready to harvest. My new favorite vegetable the past few weeks is sweet potato vines. Mild and tender, and not at all bitter. I had some cooked in Asian food, but I’d never grown or cooked them myself. A couple cuttings turned into a large planter full in no time! I’ll report back if I ever get any edible sweet potato tubers…
To make the dish, I started with cilantro stems that would otherwise go to waste, onion, green chile, and the sweet potato leaves plucked from the vines.
I roasted the chile and let it cool as it sweated it in a covered container. Then I peeled, seeded and chopped it.
Then cilantro stems, onion and a handful of sweet potato leaves went in the blender with the amount of water needed to cook a cup of rice (The volume of water varies by variety of rice.) The chile can go in the blender, but opted to leave it coarse. Actually, it could all be coarsely chopped instead of blended.
The green slurry went into a dish to simmer with the chile, salt and some Mano Y Metate Mole Verde powder.
While that heated, I browned the rice in olive oil. For me, the trick is to keep from stirring it too often, so it gets some nice dark spots. I spooned the browned rice into the green liquid, covered and simmered on very low heat.
Once the rice was tender and the liquid absorbed, I added some chopped sweet potato greens sauted with onion and garlic and folded all together.