Por­to­bello Mush­rooms with Tus­can Kale and Sweet Po­tato

The Denver Post - - LIFE&CULTURE -

2 to 3 servings main­course servings or 4 to 6 ap­pe­tizer servings Serve with a green salad. Adapted from “Eat More Greens,” by Zita Steyn (Quadrille, 2017). In­gre­di­ents

9 ounces sweet po­tato, peeled and cut into 1-inch dice

½ tea­spoon fine sea salt, plus more as needed

1 ta­ble­spoon ex­tra-vir­gin olive oil

1 medium onion, chopped (about 1 cup)

1 large clove gar­lic, chopped

4 ounces Tus­can kale, thick stalks re­moved, leaves rinsed and coarsely chopped (about 2 cups packed; may sub­sti­tute an­other va­ri­ety of kale)

½ cup grated sharp ched­dar cheese (op­tional; may sub­sti­tute ve­gan cheese)

¾ cup fresh or frozen/de­frosted corn ker­nels

5 large or 6 medium por­to­bello mush­room caps (about 2 ounces each) Di­rec­tions

Pre­heat the oven to 350 de­grees.

Put the diced sweet po­tato in a steamer bas­ket set over a small saucepan with an inch or two of wa­ter over medium heat. Cover and steam un­til just ten­der, 8 to 10 min­utes. Trans­fer the sweet pota­toes to a mix­ing bowl, add ¼ tea­spoon of the salt, and mash with a fork.

Mean­while, pour the oil into a deep saute pan, over medium heat. Once the oil shim­mers, add the onion, gar­lic and the re­main­ing ¼ tea­spoon of salt; cook, stir­ring fre­quently, un­til they have soft­ened. Stir in the chopped kale; cook un­til wilted and ten­der and any wa­ter cling­ing to their leaves has evap­o­rated, 2 to 3 min­utes.

Scrape the kale mix­ture into the bowl with the sweet pota­toes. Stir in the grated cheese, if us­ing, and the corn. Taste, and add more salt, as needed.

Ar­range the mush­room caps, gill sides up, in a bak­ing dish that’s just large enough to hold them. Di­vide the sweet po­tato-kale mix­ture equally among the mush­rooms, mound­ing it as needed; you’ll want to use it all. Bake for 30 min­utes, un­til the mush­rooms are ten­der and the fill­ing is slightly crisped and lightly browned on top. Serve hot.

Nu­tri­tion | Per serv­ing (based on 3): 190 calo­ries, 7 g pro­tein, 32 g car­bo­hy­drates, 6 g fat, 1 g sat­u­rated fat, 0 mg choles­terol, 420 mg sodium, 6 g di­etary fiber, 10 g sugar

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.