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The basic recipe started with the Sweet Potato recipe on page 325 of my hard bounc 1975 version of the Joy Of Cooking. I offer here a variation on that recipe. You can look the original up at the Library - it is very good, and makes a great no-added-sugar addition to any holiday meal. So, too, does my variation... :) This is really not a kale recipe exactly, but rather a recipe to which one can apply a cup of kale and carry the kale down the gullet, quite nicely.
One could use this as a side to protein, such as fish, or other.
This recipe makes 3 servings (for me).
Ingredients - all will be divided into two layers.
- 2 sweet potatoes, medium+
- 1 packaged cup of Del Monte pineapple chunks (comes in plastic cup that is really only 7 oz). No added sugar, just pineapple juice.
- 1 pear, cored and diced
- 4 figs, dried, cut up
- 1/2 cup cherries (I used dried bing cherries, but you could use fresh if you want. The nutrition count is for fresh cherries)
- 1/2 cup pecans, chopped fine
- 1/2 tsp Ras El Hanout spice
- 1 tsp ground cinnamon
- 1/3 cup pineapple juice from the pineapple cup above. 100% juice.
- 1 Tbsp butter, diced and sprinkled over the top
Boil until so tender, the jackets will slip off - about 40 mins. Knife or fork inserts easily when done.
- 2 Sweet potatoes, medium+ in size. Fits in Revereware 3 qt pot with water to cover. Drain and pour in cold water. When you can hanle them, slip the potato skins or jackets off.
- Make two layers starting with sweet potato, then pineapple sprinkled over, then cherries and fig sprinkled over, then cinnamon and ras el hanout, top layer with pecan.
- On the top, sprinkle around the diced butter.
- Pour over the whole casserole, the pineapple juice.
Serve on a bed of fresh kale (1 cup) per serving. I used purple kale.
Rated a 4.64 on the Kale Scale.
