Baked sweet potatoes topped with a kale, mushrooms and a citrus balsamic glaze.
4small/med. sized sweet potatoes
1bunch kaleI used red kale, washed, trimmed and roughly chopped
1/2cloveof garlicfinely minced or grated with a microplane
1/2inchslice of fresh gingerfinely minced or grated with a microplane
1Tbsp.- plus 2 tsp. olive oil
Heat oven to 400° F
Wash sweet potatoes and poke each a few times with a fork. Wrap each separately in tinfoil and place on a baking sheet. Bake for approximately 40 minutes, or until tender when pierced with a knife. While sweet potatoes are baking, move on to next step.
*In a small sauce pan, add balsamic vinegar, orange zest (use a fine grater or microplane), minced garlic, minced ginger, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 7 minutes. The balsamic will now be reduced and a little thick. Remove from heat and allow to cool while preparing the rest.
Heat a large fry pan or saute pan over medium heat with 1 tsp olive oil. Add chopped kale to hot oil and saute, stirring frequently for 6 minutes, until wilted. Do not overcrowd the kale, saute in batches if necessary. Remove kale from pan.
Add 1 tsp. olive oil to the fry pan and bring back to medium-high heat. Add chopped mushrooms to hot oil and saute, stirring frequently, until browned but not soggy (about 5 minutes). Turn off heat and add all kale back to saute pan.
Add 1 Tbsp. olive oil to the cooled balsamic mixture, and whisk well to blend. Pour on top of kale/mushroom mixture.
Remove baked sweet potatoes from tinfoil, and with a knife, cut a slit lengthwise down each. Spread open each sweet potato, and pile about 1/2 cup of the kale/mushroom mixture on top of each. Serve.
*Heating the balsamic vinegar reduces the acidity and sweetens and mellows the flavor.