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SWEET POTATO SAUTÉ ON WILTED ARUGULA
3 orange-flesh sweet potatoes, about 2 pounds
6 cups baby arugula or baby spinach
1/2 tablespoon butter
3/4 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh thyme
Cut sweet potatoes into 1/2-inch-thick slices, discarding tips, place slices on rack of a steamer and steam until tender (10-15 minutes. Remove and let cool up to 8 hours before serving. Peel when ready to cook if preferred.
Heat butter and olive oil in a large skillet over medium-high heat. When hot, add sweet potatoes in a single layer, sprinkle with half of the salt, pepper and thyme, saute until golden (2-3 minutes), turn, sprinkle with remaining salt, pepper and thyme and saute until golden on other side. Arrange a bed of arugula on a warm platter and top with hot sweet potato slices. Serves 6 |
