Za'atar sweet potatoes and garlicky kale
1 T. sesame seeds
1 T. sumac
2 t. dried thyme
1/4 t. sea salt
2 med sized sweet potatoes, cut into cubes about 4 c.
olive oil
3 garlic cloves, chopped
1 bunch kale, destemed and roughly chopped about 6 c.
sea salt
400, line a baking sheet with parchment paper.
toast the sesame seeds by placing in a dry pan, heat over med for 3 to 5 min. until lightly browned. stir occasionally so they don't burn. let them cool in a small bowl. combine the sumac, thyme, sesame seeds and salt.
Fill a med pot halfway with water and bring to a bowl. add the sweet potatoes and parboil them, cooking until just barely softened. about 5 to 7 min. drain and transfer to a med bowl. toss with olive oil and 1 T. of za'atar seasoning until coated.
spread potatoes on prepared baking sheet and roast them for 10 min. using a spatula move them around on the baking sheet and continue roasting for another 5 min. or until they begin to brown.
Mix 1 t. olive oil into the remaining za'atar and set it aside.
in a large skillet heat olive oil over medium. when the pan is hot add the garlic. saute until the garlic becomes fragrant about a minute. add the greens and stir until they turn bright green and begin to soften. add the sweet potatoes and heat everything for a few more minutes. Top the vegetables with some of the za'atar and oil mixture and serve.
1 T. sumac
2 t. dried thyme
1/4 t. sea salt
2 med sized sweet potatoes, cut into cubes about 4 c.
olive oil
3 garlic cloves, chopped
1 bunch kale, destemed and roughly chopped about 6 c.
sea salt
400, line a baking sheet with parchment paper.
toast the sesame seeds by placing in a dry pan, heat over med for 3 to 5 min. until lightly browned. stir occasionally so they don't burn. let them cool in a small bowl. combine the sumac, thyme, sesame seeds and salt.
Fill a med pot halfway with water and bring to a bowl. add the sweet potatoes and parboil them, cooking until just barely softened. about 5 to 7 min. drain and transfer to a med bowl. toss with olive oil and 1 T. of za'atar seasoning until coated.
spread potatoes on prepared baking sheet and roast them for 10 min. using a spatula move them around on the baking sheet and continue roasting for another 5 min. or until they begin to brown.
Mix 1 t. olive oil into the remaining za'atar and set it aside.
in a large skillet heat olive oil over medium. when the pan is hot add the garlic. saute until the garlic becomes fragrant about a minute. add the greens and stir until they turn bright green and begin to soften. add the sweet potatoes and heat everything for a few more minutes. Top the vegetables with some of the za'atar and oil mixture and serve.
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