Sweet potato leaves with steak, chicken, and bell pepper. I like my greens cut very fine, bright green, and still a little crunchy.
Serves about 4
Ingredients and method
Ingredients
- 1 pound trimmed sweet potato leaves
- 1 onion and 1 bell pepper, green or red
- Equal parts steak and chicken. Dried fish is optional.
- All-purpose seasoning, spicy chili crisp, a little lemon juice, and salt for the meat
- 1½ tablespoons olive oil for the pan
- A little all-purpose seasoning and optional Maggi or chicken bouillon for the greens
- Cooked rice, for serving
Method
- Rinse and drain the sweet potato leaves. Chop them very finely.
- Season the steak and chicken with all-purpose seasoning, chili crisp, lemon juice, and salt. Steam or boil until cooked through, or air-fry the chicken. Drain any excess liquid and set aside.
- Warm the olive oil in a pan. Add the greens directly to the oil and immediately layer the onion and bell pepper on top. Sprinkle with a little all-purpose seasoning and optional Maggi or chicken bouillon.
- Add the cooked steak and chicken while the vegetables steam. Steam for a few minutes, then stir gently. Use as little liquid as possible so the leaves stay bright and slightly crisp. Serve with rice.
