This summer, we’ve been experimenting with all sorts of dark greens, beyond the usual suspects like Kale, Swiss Chard, etc. Lamb Lettuce was recommended by someone at the local farmer’s market and they were pitching this as a super veggie. Turns out lamb lettuce is loaded with potassium (256mg in 1 cup), vitamins A (79% in 1 cup), C and B6. However it’s a bit on the bitter side which is where the sweet potatoes come in.
Lamb Lettuce Recipe
- 2 medium sweet potatoes
- 1 cup red onion, diced
- 1 8oz tempeh package cut up in cubes
- 1 tbsp Tamari
- 2 tsp turmeric
- 1 tsp paprika
- 2 tbsp Dijon Mustard
- 1 bunch of lamb lettuce, trimmed & chopped
- Red pepper flakes (optional)
Steam the sweet potatoes until they are tender, but not mushy. Wait until they are cooled down and cut them up into cubes and set aside.
Steam the tempeh cubes for 5 minutes and then marinate them in Tamari and Dijon Mustard for about 10 minutes. In a well-oiled wok, start with the onions and cook them with the turmeric and paprika. Add in the tempeh and cook for 3-4 minutes. Toss the lamb lettuce leaves in and cook until they wilt. Finally, add the sweet potato cubes and stir them in. Salt to taste. The sweet potatoes totally take the bitter edge off the lamb lettuce resulting in a great tasting side that goes well with Bulgur (17g for 1 cup of serving).
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