Revolution, Sweet Potatoes, and KNOW YOUR ENDO

Women (genuinely) supporting women is one step towards the revolution - but women helping other women heal is a whole other.

This recipe from my friend Jessica Murnane’s new book, KNOW Your Endo fit’s into the latter category.

Whether or not you have endometriosis or have a uterus, you can benefit from how simple and nourishing this recipe is. We don’t even need to add that this is a recipe from one of my favorite spots in LA… they speak for themselves.

Here’s the recipe from the book shared with permission from Jessica:

Ingredients:

1 medium shallot, minched (I used onion)

1 tablespoon sherry vinegar ( I used apple cider vinegar)

1 large garlic clove, minced

1 bunch of parsley (finely chopped, stems included)

1 bunch of cilantro (finely chopped, stems included)

2 tbs capers

Zest and juice of 1 lemon

3/4 to 1 cup olive oil, plus more if needed

Salt + pepper

4 medium Japanese sweet potatoes (red-purple skin and pale flesh)

1. Combine shallot/onion in vinegar in a medium jar, stir, and let sit to soak for 15 minutes. Drain the vinegar and reserve (in case you want to add it back later), then add the garlic, parsley/cilantro, capers, lemon juice, 3/4 cup olive oil to jar and stir well. Add salt + pepper to taste (a pinch should do).

2. Bring pot of heavily salted water to a boil. Gently drop in the potatoes. Red e the heat and simmer till you can pierce the potatoes with a knife but not to the point where they’re falling apart of the skin is coming off. This usually takes 15-20 minutes but varies depending on the size of the potatoes.

3. Remove potatoes, rinse them in cold water, let them cool, and then half them lengthwise.

4. Heat a couple of plugs of olive oil in a cat iron pan or skillet over medium-high heat. Place the potatoes cut-side down int he pan and sear until nice and caramelized, about 5 minutes.

5. Stir the salsa verde so you get bits of every component, then spoon it generously over the potatoes. Season with salt, zest the lemon over the top, and enjoy.

Store extra salsa verde covered in fridge for up to 3 days.