Sweet Potato Kale #3

Third and final serving variation on recipe from Sunday. Tonight, I ripped up pieces of kale, put them on dinner plate and then put the serving of sweet potato on top. Sprinkled around some water, put the steamer cover on on the plate. Microwaved 2 minutes.

Yum.

Rated a 4.66 on the Kale Scale.

Sweet Potato Kale Redo with Brussel Sprouts

Working with the leftovers from yesterday's recipe. I added 2 brussel sprouts, chopped up, to 1 serving of Sweet Potato with Fresh Kale. Instead of putting the serving on top of fresh kale on a plate, I mixed the kale in with the leftover serving, and heated it all in the microwave for 2 minutes.  I'm doing a picture, mostly to document, indeed, that bright green is brussel sprout parts.

Added a Tbsn of white wine and a bit of water to help wilt the kale and heat it all as it was being cooked.

Rated a 4.6 on the Kale Scale.

Sweet Potato Joy with Fresh Kale

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

Ingredients - go on top of casserole

• 1/3 cup pineapple juice from the pineapple cup above. 100% juice.
• 1 Tbsp butter, diced and sprinkled over the top

Ingredients for each serving - 1 cup of kale ripped to bite size pieces.

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.

Assemble the casserole in 1 and 1/2 qt casserole dish

• 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.

Bake at 350 for 30 minutes.

Serve on a bed of fresh kale (1 cup) per serving.  I used purple kale.

 Rated a 4.64 on the Kale Scale.

Curried Lentil Stuffed Squash with Kale

This recipe comes from the Eating Well magazine. A bit of a hassle to put together, but quite delicious.  RATED a 4.78 on the Kale Scale.
    My version is 1/2 what the recipe calls for. I made two servings instead of four.  Also, optional is to serve with non-fat greek yogurt, which I did, but I didn't include the yogurt in the nutrition count.

     Follow the cooking instructions in the magazine link. When done, steam the kale and either mix into the lentils and put in squash, OR mix squash guts with lentils and put on bed of kale on plate. Top with optional yogurt.

INGREDIENTS:

1 squash	ACORN SQUASH, RAW
2 tsp	BUTTER
1 tsp	garam masala
1/4 tsp	SALT
1.5 cup	WATER
1/2 cup	LENTILS, RED, DRY
2 tsp	OLIVE OIL
1 tsp	CUMIN SEED (aka coriander seed)
2 leek	LEEK, sliced thin
1/3 cup	ONION, chopped
1/2 carrot	CARROT, sliced thin
1 tbsp	GINGER ROOT, peeled, minced or diced
2 oz	GREEN CHILES, DICED, canned
1 tsp	CORIANDER, ground
1/2 tsp	TURMERIC, ground
1/2 cup	TOMATO, DICED
2 cup	KALE, ripped into bite size pieces