Sweet potato and kale bake

go! Platteland - - COOK WITH CABBAGE -

Serves 4-6 Prepa­ra­tion time 20 min­utes Cook­ing time 25 min­utes

Re­place the blue cheese with Brie, Ched­dar or any other cheese you pre­fer. The kale could be swapped for other dark leafy greens such as spinach, Swiss chard or savoy cab­bage.

You need

• 1kg sweet potato • 150g kale, the hard cen­tral stems re­moved • 6 ta­ble­spoons (90ml) but­ter • 1-2 red onions, halved and sliced

into thin rings • 150g blue cheese, crum­bled • 6 wal­nuts, coarsely chopped

This is how

Heat the oven to 200ºC. Peel and cut the sweet potato into 4cm cubes and steam them un­til cooked. (Or cover with cling­film and steam on the high set­ting in your mi­crowave for 10 min­utes. Steam­ing is the best cook­ing method for sweet potato as it ab­sorbs a lot of liq­uid when cooked in water, re­sult­ing in a mushy con­sis­tency and loss of flavour).

Rinse the kale sev­eral times un­der run­ning water – rub the leaves to make sure all the sand caught be­tween the “curls” is rinsed off. Chop the kale into coarse strips and place them in a colan­der. Pour boil­ing water over the kale so that it wilts slightly.

Melt half the but­ter in a pan and fry the onions un­til soft. Mash the sweet potato and com­bine it with the kale. Stir half the onions and half the blue cheese through it and sea­son the mix­ture with salt. Trans­fer to an oven­proof dish and sprin­kle the rest of the onion and cheese over the top, fol­lowed by the re­main­ing but­ter and lastly the nuts. Bake in the oven for 25 min­utes.

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