Sweet and savory sweet potato leaves

  • 8 cups de-stemmed, torn and rinsed sweet potato leaves 
  • 1 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 tablespoon cider vinegar
  • 3/4 cup vegetable or chicken stock 
  • 2 tablespoons dried cranberries
  • 2 tablespoons crushed pecans
  • 1/2 teaspoon minced garlic

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent,about 5 min. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and cook 5 min until wilted. Stir in the cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 min. Season to taste with pepper. Sprinkle with pecans before serving.