Sweet potato stems

[Soup]

I just bought a nice size bag of sweet potato stems from the local korean market. The problem is I never prepared sweet potato stems before. I would appreciate any insights into preping the veggie and preparing them (asian recipes are preferred) but I'll take any advice.

Thanks in advance.

Soup

[anzu]

Read this blog entry here, and most of your questions should be answered.

Obviously, how you flavor the greens can be varied according to your taste, but this explains the general treatment required.

[Domestic Goddess]

Here's a quick Filipino way to prepare it:

Trim the leaves and new branches of the sweet potato stalks into 2 inch pieces. In a pot, boil some water and cook the greens for about 5 minutes. Drain, pat dry and reserve in a large bowl. In a mixing bowl add 2 tbsps. rice or cane vinegar, 1/4 cup water, 1 tablespoon white sugar, a sprinkling of salt and pepper - mix well. Slice up some red onions thinly and mix with cooked greens. Drizzle with the vinarette, cover and let the flavors blend together in the refrigerator for about 15 to 30 minutes. Serve as a side dish to curry or fried, oily dishes (essp. fried fish).

[SheenaGreena]

those are great when they are prepared as a banchan. I think they are sauteed in a little oil and salt....whichever way you do it, it should be done pretty simply and eaten with some rice