Originally posted October 20, 2012

Sweet Potato with Kale and Ricotta

Sweet Potato with Kale and Ricotta by belinda

This recipe tastes exactly like you think it will. Hearty enough for a whole meal.

Ingredients

  • 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced crosswise
  • 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons balsamic vinegar
  • 1/2 teaspoon red-pepper flakes
  • 1 cup part-skim ricotta cheese
4 servings

Directions

1. Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.

2. Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.

3. Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.

4. Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.

1 hour

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