Sweet potato and kale bake
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.
• 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.