Adapted from one of my favorite blog recipes and it was good before . . . but now it’s even better! I normally serve my stews and curries with brown rice, but one day I ran out of rice and tried serving this with sweet potato wedges instead. It was such a revelation; they add so much flavor and a wonderful tender texture to each bite.
Serves 4
4 medium or 3 large sweet potatoes
olive oil
salt and pepper
7 ounces kale
3 garlic cloves, finely sliced
one 9.9-ounce jar oil-packed sun-dried tomatoes, drained and roughly chopped
two 14.5-ounce cans diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed
2 tablespoons tomato paste
1 tablespoon tahini
1 tablespoon apple cider vinegar
1 teaspoon chili flakes
Preheat the oven to 350°F (convection 325°F).
Chop the sweet potatoes into wedges and place them on a baking sheet with a little olive oil and a sprinkling of salt. Let them cook for about 1 hour, until they’re tender, turning halfway though.
Once the sweet potatoes have cooked for about 40 minutes, start making the rest of the stew: tear the leaves of the kale from the stems and discard the stems.
Heat a little more olive oil in a large saucepan and lightly fry the garlic for 30 seconds, then add the kale leaves. Sauté, turning often, for a couple of minutes.
Add the drained, chopped sun-dried tomatoes with all the other ingredients. Cook for about 10 minutes, until the kale is nice and soft, then season with salt and pepper.
Serve by pouring the stew over the sweet potato wedges.
Tweak It
If you don’t have sweet potatoes—or want to add a different flavor under the stew—try using parsnips and potatoes either instead of, or as well as, the sweet potatoes.