Savory Sweet Potato Greens and Egg Stir Fry

Ready for a dish that’s incredibly simple, surprisingly delicious, and on the table in about ten minutes? Look no further. This stir-fry is a beautiful example of how just a few humble ingredients can create a meal that is both comforting and wonderfully nutritious. It’s the kind of dish that feels like a secret passed down through generations—effortless, wholesome, and packed with flavor. The cooking process is a straightforward stir-fry, making it perfect for even the most novice cook. You’ll be amazed by the delightful texture of the sweet potato greens, which are tender with a slight crispness, perfectly complementing the soft, fluffy scrambled eggs. Its savory, clean taste makes it an ideal partner for a bowl of steamed rice, turning a simple meal into something special. To get started, you’ll need a handful of fresh ingredients. The star of the show might be new to you, but it’s worth seeking out! For the Stir-Fry (Serves 2): Sweet Potato Stems: 1 large bunch (about 10-12 oz or 300g). These are the tender stems and leaves of the sweet potato plant. You can often find them at Asian markets or farmers’ markets during the summer and fall. Good Substitutes: If you can’t find sweet potato stems, don’t worry! A large bunch of spinach will work well (just be aware it will wilt down significantly). Swiss chard is another excellent alternative; you can chop both the stems and leaves to use. Even tender asparagus, chopped into 1-inch pieces, can mimic the texture. Eggs: 2 large Fresh Red Chili: 1, thinly sliced (optional). A Fresno or even a mild red jalapeño works great. For less heat, remove the seeds. You can also substitute with a pinch of red pepper flakes. Peanut Oil: 2 tablespoons. This oil has a high smoke point perfect for…