1 medium sweet potato
2 tbsp olive oil
1 small bunch kale
2 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1/4 cup light ricotta cheese
1/8 tsp crushed red pepper
Hands-on Time: About 20 minutes
Cooking Time: About 1 hour
This combination of ingredients may sound daunting, but don't be hesitant. The taste is so elegant, this recipe is going to the top of my list of things to serve when I have dinner guests. You won't use all the ricotta cheese or all of the kale that comes in pre-packaged bunches from the store for just one potato, so you can easily multiply this recipe to serve more people.
Wash the sweet potato and prick it all around with a fork. Rub 1 tbsp of olive oil on the potato and wrap it in tin foil. Bake it at 450 degrees for about 1 hour.
About 15 minutes before the potato is done, begin preparing the kale. Wash the leaves and tear the green parts away from the stems. You do not have to bother drying the leaves. Wash as many leaves as needed to loosely fill a medium-sized skillet. Sauté the leaves in 1 tbsp olive oil on medium heat for about five minutes or until they have wilted down to about 1 cup in volume. Sprinkle the leaves with balsamic vinegar and toss. Cut open the potato and top with salt and pepper, ricotta, the cooked kale, and the crushed red pepper.
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