I went to the market the other day and really don’t know what I was thinking because I kept putting more fresh produce into my cart, knowing full well I already had a fridge full of stuff from the farmers’ market the previous weekend. Honestly, I can’t get enough of the plentiful greens. My body just screams, “FEED ME MORE GREENS!” constantly I can hardly hear over the din. And of all the greens to be eaten, I am rather partial to kale. It’s so versatile, dress it up or down, formal or jeans, you can get your kale on. I’m going to suggest this meal is a more wear your jeans kind of affair, but whatever.
It’s so scrumptious and tasty and filling and I can’t wait for a helping of leftovers. What?! Folks, I NEVER eat leftovers. This is big. Once I was done taking photos of the potatoes, for serving purposes, forget the pretty. Peel the skins, and toss the greens & beans mixture right in with the potato and that’s where the flavor will greet you!
Thanks to the great recipes over at thekitchn, I came across this meal in a potato. How could my life possibly be any better than that? Stuffed sweet potatoes? With greens and beans? I’m living on the edge.
I didn’t alter the original recipe too much, except I used dried rosemary and never removed it. I also didn’t have a shallot so used half of a white onion, chopped, in its place.
The original recipe serves 4, but I doubled the beans in the portions I've provided below. You could also use any bean/green combination if you have something different in your cupboard.
- Sweet Potatoes - 4
- Olive Oil - 2 T
- White Onion - small, or half of large, chopped
- Garlic Clove - 2, minced
- Dried Rosemary - 1 tsp
- Red Pepper Flakes - 1/4 tsp
- Navy Beans - 2 cans, drained & rinsed
- Kale - 6 cups, trimmed & sliced into ribbons
- Fresh Lemon Juice - 1 small lemon, juiced
- Salt & Freshly Ground Pepper - to taste
Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.