Are people still eating kale in the third week of January?
I think so. I hope so. But I’m not sure.
As you all know, my love for kale runs deep. I will happily eat those deep, dark greens every single day. But I also totally get that it’s one of those ingredients that’s not for everyone. People seem to either love it or they hate it.
So. I’m here today. Just three weeks into the new year. With this humble (but also very hearty) vegan, gluten free recipe for Baked Sweet Potatoes with Garlicky Kale and Almond Butter. Please tell me that you’re still on board with this whole situation.
The inspiration for this recipe is two-fold. It started with a craving for my favorite Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula. But with asparagus currently out of season, I wanted to find something else for the topping. Then I spotted my friend Sherrie’s garlicky kale bowls, and I knew right away that her lightly sautéed kale (al dente, as she describes it) would be the perfect way to change things up.
Off I went. Baking up sweet potatoes halves until they were soft. Gently cooking kale with olive oil and lots (lots!) of garlic. And whipping up a creamy almond butter-based dressing for drizzling. Because I’m all about the drizzle.
Kale never tasted so good.
I like to have these as a main meal. But they’re also great as a side dish (particularly fabulous with a bowl of lentil soup). You could put a fried egg on top, if you’re into that sort of thing. Or just relax and enjoy them as is.
This post was originally published here on December 12, 2013. I’ve since updated the photographs and text. I hope you try it out!
Talking about the weather always makes me feel old. Because it just seems like something that older people love to do. But jeez, we’ve had some wild weather here in New England this month. And I can’t help but talk about it.
This January, we’ve experienced some of the most extreme weather I’ve seen in a long time. First, there was the bomb cyclone/blizzard, which buried us in snow and resulted in major coastal flooding and power outages across the region. Then we had a stretch of frigid temperatures, with the thermometer barely reaching above zero degrees for almost a whole week. And then magically, it was 50-60 degrees. And rainy. Like really rainy. Cue more coastal flooding. And now, we’re back to living in the frozen tundra.
That’s a lot of weather for two weeks. And frankly, I feel exhausted by the whole situation.
The only thing I seem to be able to do to soothe myself is to make an endless supply of comfort food.
This White Bean Chili with Chicken and Sweet Potatoes has been a go-to Winter recipe of mine for many years now. I just love how quick and easy it is to make (it only takes about 40 minutes from start to finish). But it tastes like it’s been simmering for hours. I use one of those rotisserie chickens from the grocery store (a favorite kitchen shortcut of mine, especially for soups), because the meat is always so tender and delicious. And then I load up the pot with fresh ginger, garlic, jalapeño peppers, cilantro and other spices for a major flavor explosion. Two cans of white beans, and a couple of sweet potatoes, make this chili stick-to-your-ribs good.
It’s the perfect recipe for when you’re experiencing some extreme weather. Or, you know, for when you’re experiencing some extreme hunger pangs. Either way, I guarantee it will fill up your belly with warm, comforting deliciousness.
As it’s written, the recipe for this White Bean Chili with Chicken and Sweet Potatoes is both dairy free and gluten free. But a sprinkle of cheese on top, or a slice of crusty bread on the side, is a good idea, if you’re able to tolerate those things.
Recipe slightly adapted from Gluten Free Goddess