Disclosure: Some of the links below may be affiliate links, and, at no additional cost to you, I may earn a small commission if you click through and make a purchase. Please be assured that I only recommend products that I believe in & have personally tried or used. Your support is greatly appreciated!

Sharing food (+ a hug) is my love language.

Yesterday, while shopping at Hung Vuong market at 11th + Washington, I was greeted by a familiar sweet voice. I turned and, to my delight, it was beautiful Ange.

Friends chatting, eager to catch up, both scouring the aisles to complete our respective shopping lists. Ange pulled a bag of greens I’ve never heard of before.

Sweet Leaves.

She told me it’s a direct translation of the Malaysian names of Mani Chai, Sayur Manis, or Star Gooseberry, but they call it Sweet Leaves because, just like the artichoke, the leaves change your palate to make everything else taste a little sweeter.

Inhaling the bright green leaves, I was struck by a sweet peanut-like aroma. Mmmmmm I’m definitely going to like this. When I got home and googled, I learned that it’s “also known as peanut bush for its nutty flavored leaves and tropical asparagus for its spring and summer top shoots which are the tastiest part of the plant.”

Ange told me in Malaysia it’s most commonly stir-fried, sometimes with egg, coconut, or anchovies. And don’t eat too much of it raw because it can be poisonous. And then she gave me half of what she bought so I could try.

So what to do? I was inspired to try something new!

Stir-fried Sweet Leaves. I’ve got egg and coconut. No anchovies right now, but I do have shrimp paste for that umami kick.

I picked the leaves and saved the hardier bits of stems for broth. After rinsing and squeezing dry the leaves (an important step to reduce bitterness), a swoosh of avocado oil sizzling in a pot. In went some garlic, then chili paste and shrimp paste. A delightfully pungent aroma. A quick stir of the leaves, a splash of coconut milk, and a dash of soy sauce. And now I know why it’s so exquisite.

Nutritious, too, as it’s high in Vitamins K, A, B, C, protein, and minerals. The leaves are said to exhibit strong anti-inflammatory and antioxidant properties and be good for healthy skin, bones, and digestion, and also used to treat jaundice, small pox, itching, constipation, asthma, and gum infections.

Sweet, savory, and slightly chewy, these Coconut Chili Sweet Leaves reminded me of roasted chili peanuts without the crunch. Have you ever tried Sweet Leaves? I’d love to hear in the comments below!

Thank you, Ange, for sharing with me. Ange is one of the most genuine, generous, and kind humans I am honored to call a friend.

Sharing is caring. I share because it is my mission to help you

Cook Well. Eat Well. Be Well.

Nutritional Sources

http://organicandsustainablegardening.yolasite.com/sweet-leaf.php

http://theindianvegan.blogspot.com/2013/03/all-about-star-gooseberry-phyllanthus.html

If you try this recipe, or any other recipe on my website, please let me know in the comments below. You can also follow me on Instagram, Facebook, and Twitter. I LOVE to see your photos!