Forgive me for reposting if someone already has, but wanted to remind everyone of this terrific dish. It's totally a staple around here. And, last night it was a perfect accompaniment to roasted pork chops.
Topic: RC: Eden''s roasted sweet potatoes, carmelized onions & crispy kale
Author: Jenise (reposting)
Date: Wed Mar 28 21:42:23 2001
I just came across the following post from Eden in a discussion below about kale, and the recipe is so enchanting to contemplate I thought it deserved a place in the archives so I''m reposting it on Eden''s behalf for general consideration. --Jenise
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My absolute favorite way to make kale (and then consume it by the ton) is in the following side dish. (A variation on an epicurious recipe but with my own twists -- sorry, but I almost never have exact amounts, so nearly everything is to taste.)
*Roasted Sweet Potatoes, Caramelized Shallots, and Crispy Kale*
Coupla sweet potatoes
Nice sized bunch of kale
Several shallots
4 or 8 or however many cloves garlic
Olive oil
Salt and black pepper
Balsamic and/or red wine vinegar
(Optional: baby white potatoes)
Preheat oven to 400F. Cut the sweet potatoes (and white potatoes, if using) into 1/2" dice. Cut shallots into wedges (I usually halve or quarter, depending on size). Toss all with a little olive oil, s & p. Spread on baking pan(s)/sheet(s) in an even layer (not mounded). Take unpeeled individual cloves of garlic, wrap in a small ball of aluminum foil, and nestle in with the veggies. Roast approx 20 minutes until all is cooked through nicely, stirring once or twice. Remove from oven and set aside.
Wash & de-stem kale and cut into 1" strips (neatness is not an issue here). Toss with a little olive oil and s & p. Again, spread in even layers on baking pans and roast in oven - only about 10 minutes this time - stirring once or twice, and remove once the kale has gotten crispy.
Remove garlic cloves from foil and peel them. In small bowl, mash the garlic and add a couple of tablespoons vinegar. Salt and pepper to taste. Combine all veggies in large bowl and toss with the garlic/vinegar dressing. Serve immediately.
*Note: you can cook the veggies and make the dressing quite a while in advance (just don''t refrigerate the kale, or it will soften). Toss dressing just before serving. This dish is great warm or at room temperature.