What was I thinking when I bought a bag of “southern greens blend,” which is a pound of mustard, turnip, and collard greens–stuff I probably would throw away, not knowing it’s edible–and some spinach?

I was thinking its probably good for me and everything else looked kind of tired after a  long drive from the west coast. Flash forward four days, and this bag of trimmings is the only thing in the vegetable drawer. And, right about now I’m thinking this blog should be called the root vegetable kitchen. But, I have hope for a decent healthy dinner in 60 minutes less.

The way some people use bacon to fix food or myriad other situations, I add sweet potatoes. So here’s a quick weeknight healthy vegan dinner that would make Aunt Nettie proud. Continue reading →