Thursday, March 29, 2012

Sweet Potato and Wilted Greens Salad

I made this dish last night as a side. I had a sweet potato and about half a bunch of kale, so I "googled" around looking for something to make out of it. I found a few recipes to get ideas from and made this dish up. I think it was tasty, see what you think. 

This is enough to serve three people as a side can easily be doubled, tripled, etc.

Sweet Potato and Wilted Greens Salad

Made up...

One large sweet potato
~ 1/2 C thinly sliced onion
~ 6 C greens such as kale and baby spinach 
(I honestly didn't measure the greens, you'll have to eyeball it)

~2 Tbs. red wine vinegar
1/2 to 1 tsp. honey
1 Tbs Dijon mustard

~1/4 C feta cheese (more or less to taste)

First, peel and cut the sweet potato into 1/2 to 1 inch cubes. Toss them with a bit of  olive oil and some salt and pepper and roast on a cookie sheet at about 400 degrees. Toss them every once in a while so that they brown evenly, and wait until they are nice and soft when pierced with a fork - this will probably take around half an hour depending on the size of your cubes.

Meanwhile, heat some olive oil in a skillet over medium heat. Add the onion and cook it slowly until it is soft and beginning to brown. Whisk the vinegar, honey, and mustard together in a small bowl.

Over medium-low heat, add the greens to the onions. At the first signs of wilting (within about 15 seconds), pour in the vinegar dressing and toss the mixture to full incorporate it. Continue to cook slowly until the greens are wilted to your liking - I took mine off when the kale was just turning bright green and the spinach was beginning to shrink. If you like, you can heat it until the greens are fully cooked or leave them basically raw - it's all personal taste. Finally, transfer the mixture to a serving bowl,  toss in the cooked sweet potato and cheese, and enjoy!

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