Tuesday, October 9, 2012

Autumn Sweet Potato Bake With Kale

This post is actually the result of visiting the 6701 Burnet Road Market. Chris and I love farmer's markets and it has become a goal of mine to visit more of the ones we have in Austin (and there are many!). She and I started going to farmer's markets when we moved here in 2010. Our favorite back then was the one at Lakeline Mall. The distance is a bit much for us, though, and the Burnet Rd. market is right down the street.

When we went a few weeks ago there were four booths of produce, one supplying olive oil and vinegar, and then a flea market with four or five vendors selling vintage items and collectibles. We wandered through them all and made several purchases, including a couple of GIANT sweet potatoes and some kale which we ate for dinner the following night.

I know a lot of people like baking their sweet potatoes, covering them in butter and brown sugar. I prefer them when made savory or at least not sweet. I found a recipe online for roasted sweet potatoes. It had Chris oohing and ahhing all through dinner. I made the kale in my usual way, and I'll give you the recipe for that, too. Even though you use a few more pots and pans than my other super easy recipes, making this combo is still incredibly easy. I made the recipe as a bake last night (which is when I took these pictures) and I think I liked it even more.

This is a really easy recipe that will fill you up and give you the warm, autumn fuzzies. Serve with a protein, like a side of beans or a Field Grain sausage, and if you don't like kale you can serve it with a side of broccoli or a bed of rice. Enjoy!

For bake:
2 medium or large sweet potatoes, cubed
6 garlic cloves, peeled and sliced
1 small zucchini, cut into half moon shaped slices
1 block of extra firm tofu, drained and pressed
1 teaspoon dried rosemary
3 tablespoons vegan butter OR 2 tablespoons olive oil
Freshly ground salt and pepper

For kale:
1 large bunch of kale
4 garlic cloves, minced
1 tablespoon olive oil
1/2 cup vegetable stock or broth
Freshly ground salt and pepper

To prepare the sweet potatoes, add the cubed pieces to a pot and cover with water so that the cubes are submerged. Bring to a boil and let simmer for 2-3 minutes. Drain and add to a 9x13 inch baking dish. Add your butter, zucchini, sliced garlic, and tofu. These are optional, by the way. If desired, you can make the sweet potatoes by themselves without adding the additional veggies and protein. It's up to you! Crush the rosemary leaves between your fingers as you add the seasoning to the dish. Then add a few cranks of freshly ground salt and pepper. Bake on the bottom rack of a preheated 425 degree oven for 20 minutes, stir, and bake for 20 minutes more.

For the kale, trim off the hard, stringy stems and slice the leaves into smaller pieces. Warm the olive oil in a pot and then add the minced garlic. Saute for a few minutes on medium heat, until the garlic begins to turn yellow or yellowish brown. Add the vegetable broth and then the kale and stir. Top with a few cranks of freshly ground salt and pepper. Stir again. Cook until the leaves have wilted. Taste test! Add more salt and pepper if desired. You can also cook off some of the liquid if its still present, or scoop the kale from the pot using a slotted spoon.

Enjoy with a slice of crusty, whole grain bread!

Thanks for reading!

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