So on my journey to the great unknown, I finally met Kale face-to-face. I thought I never had it before, but was duly corrected by Ariella. If I had, I probably did not recognize it. It was either disguised in such a way and blended with whatever I was eating that I never detected this veggie.
I have seen a lot of it in the groceries these days, and have approached it with a lot of trepidations like many other things in my life. Now that I am on this adventure of new discoveries, I finally brave myself and bought two bundles of these healthy looking greenness home last night.
I noticed that there are quite a few recipes for Kale in the numerous food blogs I read lately, and one that caught my eye was from Sweets Life: it calls for sweet potatoes, which I like, and Tahini sauce, which I also like. So I was quite determined to give it a whirl. It also helped that the person you are cooking for is willing to try any thing I put on the table.
Here is my verdict: This winter salad can absolutely stand on its own as a meal. By the time I finished my first serving, I was full. I love how the bitterness of this vegetable combined so nicely with the sweetness of the potatoes and also the flavor of the garlic. I am a garlic-lover, so I was more than happy to add an extra clove of chopped garlic into the sauce. I was worried that the sauce might be a little too tart. ( I tried it before putting into the vegetables) but it turned out to be a perfect combination. I cannot wait to make it again for my next family dinner. I am absolutely sure the chickadees will love it as much as I did.
One thing I did learn is that I can never judge a veggie by its appearance. You don’t really know it until you are willing to try it.
Here is the recipe from Sweets Life:
Wilted Greens and Roasted Sweet Potato Winter Salad
adapted from Gourmet December 2008
-2 pounds sweet potatoes, peeled and cut into 1-inch pieces
-1/3 cup olive oil
-4 garlic cloves (3 thinly sliced and 1 minced)
-1 tsp salt, divided and 1/2 tsp pepper
-1/3 cup grated Parmigiano-Reggiano
-1/4 cup well-stirred tahini
-2 tbsp water
-3 tbsp fresh lemon juice
-3/4 pounds greens, stems and center ribs discarded and leaves thinly sliced
1. Preheat oven to 450F. Toss potatoes with oil and 1/2 tsp each salt and pepper. Place on a foil-lined baking sheet in one layer. Roast, stirring once, for 10 minutes. Add sliced garlic and roast for an additional 10 minutes. Sprinkle with cheese and roast for 5 more minutes, until cheese is melted and slightly golden).
2. Meanwhile, in a blender, food processor, or with an immersion blender, puree tahini, water, lemon juice, minced garlic, and 1/2 tsp salt. Puree until smooth, adding a bit of water if too thick.
3. (Do step 3 only if you prefer more wilted greens) Place greens in a large saucepan with a few tbsp water over medium-high heat. Cover to steam. Stir occasionally, until greens are wilted.
4. Toss greens with hot potatoes and any remaining garlic and oil from the pan. Toss with the dressing and season with salt and pepper to taste. Serve immediately.