Sweet Potato Greens

Sweet Potato greens are the new "it" superfood green. Like chard and kale, they are superrich in the vitamins and minerals we are deficient in in the United States; like magnesium and selenium.  Simioar to sautéed cabbage, these greens can be cooked up in most of the same ways,
Try you local Asian supermarket to pick up some.

Sautéed Sweet Potato Greens 
1 lg bunch sweet potato greens (about ½ pound)
½ sm white onion, diced

2 Tbsp extra-virgin olive oil

Salt and pepper
1½ Tbsp maple syrup
1. REMOVE sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.
2. HEAT olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.
3. ADD stem pieces and sauté until tender, about 5 minutes.
4. ADD leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve. Recipe courtesy of from The Bitten Word.