Okay, the two Obama posts in a row is a sort-of coincidence. I just wanted to share this recipe that someone had re-posted from People magazine, of all places. I haven’t read People in years (though I did have to skim through it when I was working in PR to look for clips), and I guess it occasionally runs articles that apply to nutrition.

I tried this out last night on Chris, and he actually liked it! I served it as a side dish to homemade soup, but it might be really great with pork chops or even something like grilled salmon. I’m looking forward to having the leftovers with lunch. I might try it over quinoa and add some tofu or some of the pink beans leftover from yesterday’s lunch. We’ll see. Cleaning the fridge sometimes helps you flex your creativity muscles.

Obama-Style Sauteed Greens and Sweet Potatoes
Recipe adapted from Chef Sam Kass


2 large sweet potatoes
2 bunches of greens (chard, kale or collards) (I used one bunch of collards)
2 cloves of garlic
1 tablespoon honey
1/2 tsp. cinnamon
2 ground cloves, minced
salt and pepper
1/4 cup olive oil or vegetable oil (for sauteing the sweet potatoes—I didn’t need quite this much)


1. Peel and cut the sweet potatoes into bite size pieces.

2. Heat half the oil in 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). When they are ready, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not 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.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

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