Friday, June 14, 2013

Amazing Recipe alert: Stuffed Sweet Potatoes with White Beans and Kale

We all do our best to eat fresh and healthy foods. We know from experience that when we eat nutritious, homemade meals, we have more energy, we keep our waistline in check, and we feel better

But some weeks are busier than others, and we find ourselves turning to fast food, frozen dinners, and other processed meals that we keep in case of emergencies. Quick fix? Absolutely. But these meals can often leave us feeling unsatisfied and low on energy.

Here's a recipe from to keep in your back pocket for days when you’re short on time

 Stuffed Sweet Potatoes with White Beans and Kale
When their powers are combined, sweet potatoes, white beans and kale are a nutritional powerhouse! Besides being low in fat, calories and cholesterol, this meal is an excellent source of fiber, protein, iron, and many vitamins and minerals, including Vitamins A, B, C, and K.   

This recipe is so quick and easy, and serves a family of four – or will give you leftovers galore. For convenience, I make this recipe with dried rosemary instead of fresh, and it comes out delicious every time.

Give it a try!

Ingredients for 4 servings:

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper


-          Preheat oven to 400°F.
-          Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
-          Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
-          In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes.
-          Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute.
-          Add the beans and cook for 5 minutes, stirring occasionally.
-          Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft.
-          Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
-          To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

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