Lent 2013 Challenge Day 15: “It’s better than it sounds!”
February 28, 2013 4 Comments
The above was the sentence a local Scots-Irish tavern used on Facebook to advertise their haggis special. I kid you not. It was also the essence of the reactions to last night’s dinner. I based it on this recipe here.
Kale-stuffed Sweet Potatoes (prep time: 5 minutes in the morning, 15 minutes before serving)
4 medium-large sweet potatoes, scrubbed and pierced with a fork
1 T each of butter and olive oil
about 3-4 cups of kale, stems removed and sliced into ribbons
2 shallot “cloves”, finely diced
1 T minced garlic
1 c vegetable stock
1 15oz can of cannellini beans, rinsed and drained
salt and pepper to taste
Before you start your day, place prepared sweet potatoes in your slow cooker and set on low for a minimum of 6 hours. I’ve left sweet potatoes in the slow cooker on low for up to 12 hours, so be not afraid.
Fifteen minutes before you’re scheduled to eat, sautee kale and shallots in oil and butter over medium-high until shallots are starting to brown and kale becomes very bright green. Add garlic, stock and beans, salt and pepper. Reduce heat to medium-low, cover and simmer for about 7 minutes, longer if you’d like softer kale. While pot is simmering, remove sweet potatoes from slow cooker and place on your serving plates. Cut a slice in the top of each sweet potato and sort of squeeze it open. Ladle contents of pot evenly across all four sweet potatoes. Serve immediately.
I will be the first to admit, I was ready to find this disgusting and serve the family cheese, crackers and cucumber slices as an apology. However, I was pleasantly surprised–and this is coming from someone who isn’t fond of sweet potatoes as a savory. It was quick, easy, cheap… and sophisticated?