The kale and spinach in my vegetable box outside my kitchen door is growing at an amazing rate, so I have to come up with new ways to eat them in order to not get bored. Here is a yummy and easy recipe I pulled out of my own hat last week, which I will definitely be making regularly in future, as it turned out to be delicious.

 

SWEET POTATO & SPINACH/KALE BAKE

Ingredients for 4 people

• 2 large or 4 small sweet potatoes, scrubbed (no need to peel)
• 1 large bunch of spinach, kale or swiss chard (I used half spinach, half kale) – chopped
• 1 onion, chopped
• 1 – 2 cloves garlic, crushed
• 1 teaspoon grated ginger
• chopped chili – optional
• a pinch of ground nutmeg
• salt & pepper to taste
• 1 Teaspoon dried thyme (or 1 Tablespoon fresh)
• 1 Tablespoon freshly squeezed lemon juice
• 1 Tablespoon raw honey (or organic coconut blossom sugar)
• crumbled feta (preferably goats milk) – optional
• 125 ml coconut milk
• 1 – 2 Tablespoons organic coconut oil (for stir frying the vegetables)
• Cold pressed olive oil for coating the sweet potatoes

Method

1. Melt coconut oil in pan or Wok
2. Add onions, spinach, ginger, nutmeg & chili
3. Stir-fry for a few minutes
4. Add garlic, salt & pepper to taste, stir a gain a few times, then take off the heat
5. Slice sweet potatoes paper thin (I used a Chinese slicing knife, which is fast, but you can also use a food processor or a mandolin)
6. In a baking dish mix olive oil, lemon juice, honey, thyme, salt & pepper, then toss the sweet potato slices in this mixture until well coated.
7. Take half the sweet potato slices out of the pan and spread the rest evenly to cover the bottom of the pan
8. Spread the spinach mixture over the sweet potatoes
9. Spread crumbled feta over, if using
10. Spread the other half of the sweet potatoes to cover the vegetables
11. Pour the coconut milk over
12. Bake at 150 degr C for approx. 40 minutes, or until sweet potatoes are soft.
13. Enjoy as a main dish with a raw salad, or as a side dish.