Greens – What's On the Stove?

sweetPotatoTort_MED-458x326 First, I’m frightfully behind in posting recipes. Apparently I’m making more than two new ones a week, so posting two a week is just getting me behind. So I’m making an effort to deal with the backlog.

Secondly, I’m trying this year to incorporate more veggies into my diet, meaning more elaborate vegetable dishes. This one comes from Vegetarian Times and was a real winner as far as we were concerned.

The week I made it, my grocery was out of swiss chard so I substituted kale instead and it worked perfectly. So I would hazard a guess than collards or mustards would too. Experiment and let me know how it turned out!

So here’s to more veggies in 2013!

INGREDIENTS:

1/4 olive oil
1 lb swiss chard, stems removed. Same for other greens. After washing, spin dry as much as you can, or dry with towelling.
2 1/2 lbs sweet potatoes, pared (two large or 3-4 small)
3 tsp chopped fresh rosemary
2 cloves garlic, minced
1 small red onion, chopped
3 oz blue cheese, crumbled

INSTRUCTIONS:

Chiffonade the greens (roll up the leaves and cut in thin slices)
Slice the sweet potatoes in rounds. Place them in a layer on the bottom of a deep dish baking pan.
Brush with oil. Sprinkle with half the rosemary, 1/3 of the garlic. Season with salt and pepper.
Spread half the greens. Sprinkle with half the onions and 1/3 of the cheese.
Arrange a second layer, following the same procedure. Then another.
Place the baking dish on a baking sheet and cover with foil.
Bake at 450° for 45 minutes covered. Then uncover and bake for 15 more minutes.
Let sit for 15 minutes before serving.

Serves: 4-6

NOTES: You could of course play with the cheese here. Feta might be nice. Be careful with the salt if you use that though.