Sweet Potato Greens with Chinese bacon

Sweet potato greens were one of those veggies that I took for granted as a kid. Since I've become an adult, I've noticed that I very rarely come across these veggies in a super market - mainstream OR the local Asian variety. Some Farmer's Markets may have them when they're in season. Or, if you are inclined to garden and are growing sweet potatoes, don't waste the greens! These, along with the lap yuk (chinese bacon), were supplied courtesy of my mom. The recipes itself is amazingly simple. When preparing the leaves from a garden (and maybe even if you bought it at the farmer's market), it's important to remove edible tender leaves and stalks from the main vine, peeling away some of the tougher bits the same way you'd de-vein pea pods.

The cooked leaves of the greens should be silky, similar to cooked spinach while the stalks gives you something substantial to chew on. I really like it with rice or as part of a dry noodle dish.

Ingredients: 

1 - 2 lb sweet potato greens,
1 portion of lap-yuk, diced
1 tsp sesame oil
1 clove garlic, minced
1 tbsp oyster sauce

Directions: 

1. Blanch the greens, then set aside.
2. Heat a large fry or saute pan
3. Place sesame oil and bacon in the pan, rendering out some of the bacon fat. Add garlic. 
4. Once the garlic has a golden brown color, add the blanched greens. 
5. Mix and saute until ingredients are combined. Cover for 1 min. 
6. Remove from heat and lightly toss with oyster sauce.