In my house, I'm known for looking at the veggie drawer in the refrigerator and start pulling out random items and somehow, they combine to be an excellent dish. As was the case with this recent dish. I blended bitter, sweet, smokey, and pungent flavors for this awesome dinner.
Assembly list:
- 2 slices of bacon
- several handfuls of kale
- 2 small sweet potatoes; peeled, diced
- 1 can of chickpeas, rinsed
- spices: cumin, curry, garlic
- honey
- 1/3 c feta cheese for each serving
In a small bowl, combine cumin, curry, and garlic, add some salt and pepper, a small drizzle of honey, and pour in about 1/3 cup of extra virgin olive oil. Scramble up this, so that all of the spices are incorporated. Peel and dice your sweet potatoes and set aside in a larger bowl. Pour the olive oil spice mixture over the sweet potatoes and toss the bowl a few times so that they are coated. Put the potatoes on a small roasting dish, covered, at 375 - 400 degrees in a toaster oven. Cook for approximately 45 minutes, or until done.
About 15 minutes before the potatoes are done, you can begin cooking the greens. Start off by chopping up your two pieces of bacon and letting them get warmed up in the pan. Once the bacon begins cooking, add the kale and cook on low heat until wilted and they get nice and bright. Add the chickpeas to the kale and cook until warmed through.
To serve, put the sweet potatoes in the bowl first, top with the greens, then add the feta cheese on top. I found an extra drizzle of extra virgin olive oil was a nice addition.
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