SWEET POTATO AND KALE SALAD
by Eva Katz©
ingredients
NUTRITION:
Serves 4 (as a meal)
Calories: 243, fat: 14 g (saturated: 2g, unsaturated: 12g), carbohydrates: 26g, protein: 8g, fiber: 7g, sugar: 6g
1 pound sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
½ cup unsalted roasted peanuts
1 clove garlic, minced
2 shallots, finely chopped
¾ teaspoon smoked paprika
11/2 tablespoon sherry vinegar (or Red, white or cider vinegar)
1 pound Tuscan kale, (alternatives - curly kale, swiss chard or collards), washed
Jarred pickled jalapeños or homemade quick red chili pickles (recipe below), optional
Adjust oven rack to middle position and preheat to 425°F. Spray sweet potatoes with vegetable or olive oil spray and season with salt and pepper on a rimmed baking sheet. Arrange the sweet potatoes in a single layer and roast until lightly browned and tender, tossing potatoes halfway through baking, about 30-35 minutes.
Meanwhile, coarsely chop or crush the peanuts. Combine half of the peanuts in a large bowl with the garlic, shallots, smoked paprika and vinegar. Whisk in remaining oil and season with salt and pepper. Combine the kale with the dressing and massage the greens with your fingers to thoroughly coat the greens with the dressing. Gently toss in the sweet potatoes. Transfer salad to a serving bowl and top with remaining peanuts and chilies.
Quick pickled chili
5 jalapeños or red serrano chilies thinly sliced
½ cup white distilled vinegar
½ water
2 tablespoons sugar
1 teaspoon of kosher salt
Place the jalapeños into a 16-ounce lidded jar.
In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.