Sweet Potato with Kale and Ricotta

Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors. Prep: 15 minutes Total: 1 hour

Sweet Potato with Kale and Ricotta
Sweet Potato with Kale and Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Serves 4

  • 4

    * 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork

  • 2

    * 2 tablespoons olive oil

  • 2

    * 2 garlic cloves, thinly sliced crosswise

  • 1

    * 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

    * 1 to 2 tablespoons balsamic vinegar

  • 1/2

    * 1/2 teaspoon red-pepper flakes

  • 1

    * 1 cup part-skim ricotta cheese

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.

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