Recipe served at the White House By Chef Sam Kass
2 or 3 large sweet potatoes
2 bunches of greens
(chard, kale or collards)
2 cloves of garlic
Juice of half of 1 lemon
1 tsp. honey
½ tsp. cinnamon
¼ tsp. group cloves
Salt and pepper
¼ tsp. olive oil or vegetable oil
Peel and cut sweet potatoes into bite size pieces. (make them uniform)
Heat half the oil in a pan over medium heat and add potatoes.
Cook, stirring occasionally, until just brown on all sides and soft.
(About 12-15 minutes, depending on size. If the potatoes become very dark before they are soft, reduce heat.)
When they are cooked, add spices and salt and pepper to taste. Set aside.
While the potatoes are cooking, wash the greens (don’t dry) remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.
Combine potatoes, honey and lemon juice with the greens, stir and serve. Makes 4 servings As posted in People Magazine November 16, 2009
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