No kidding, this is totally delicious. It's ridiculous.
Greens and Shrimp
2 big bunches sweet potato leaves plus whatever else is lying around
heaping spoonful minced garlic
salt and pepper
some shrimp, not even a pound. Whatever's on sale.
Wash your vegetation, cut it into pieces, and shell your shrimp. Set both aside.
Heat a wok or frying pan; add oil and heat until the oil shimmies a little.
Add the garlic to the pan, and for God's sake keep it moving. Do NOT let it turn black. Or even dark brown. A little golden is fine.
When it starts to smell good (instead of tinny), add the green stuff. I has a couple dispeptic-looking green onions, so I put those in after the garlic, with some salt and pepper. Then I added the leaves, stems, and some edible pea pods I had left over.
Stir fry the green stuff until the leaves are dark green and wilted, and the stems and whatever else are bright green and a little soft. Plate this and add a little salt. (We're big sea salt fans here, and this is a good choice here because the bigger flakes don't just dissolve into the dish - they keep some personality.)
Turn the heat down in the pan a little, add another splash of oil, and throw in your shrimp. A little salt and pepper - very little - is all they need to add, because the stuff that's stuck to the pan gets stuck to them and makes a little coating. If you really wanted to, you could throw in a spicy dry seasoning, but I think the subtle garlic thing is just right.
Stir-fry the shrimp until they turn pink (with a tiny bit of golden brown) and throw them onto the greens. I served this with coconut rice, but you don't really need it. (For some reason, I always think coconut rice - that is, rice made with coconut milk - is going to be better than it actually is. It's good, but not really good enough to justify the massive carb-and-fat intake.)