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Recipe: Warm Sweet Potato Salad

Around this time of year, kale, swiss chard, and collard greens are the popularly used winter greens.  Though, underused, mustard greens shouldn’t be overlooked.  They have a nice earthy, peppery flavor that adds a little unexpected kick.  Some mustard greens look similar to curly kale, with curly edges to the leaves, but other mustard greens are flat leaves, dark purple in color.  There are other varieties too, so get a mix if you can.  As always, for a greater variety of nutrients and a colorful salad, choose both purple and green leaves if you can.

This recipe kept me warm last weekend during the unexpected snowstorm.  I made this because it’s what I had on-hand, so if you have squash or other greens, you could definitely substitute it in this recipe, but cooking times may vary.  All greens should be a bright, vibrant color when cooked.

Warm Sweet Potato Salad

Serves 4

  • 2 sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 16 oz mushrooms, sliced
  • 1 medium sweet onion, cut into quarters and sliced
  • 2 cloves garlic, minced
  • 1 bunch mustard greens, roughly chopped or torn
  • ¼ cup chicken stock
  • 2 lemons, halved and seeded
  • pinch red pepper flakes
  • salt and pepper

Preheat oven to 450°F and toss the sweet potatoes with 2 teaspoons olive oil, salt and pepper.  Roast for about 15 minutes or until browned on edges, turning the cubes every 5 minutes.

In a medium pan, sauté the mushrooms with 2 teaspoons olive oil on medium-high heat, shaking the pan frequently.  Cook for about 5 minutes or until lightly browned, remove from heat and set aside.

In the mushroom pan, add the remainder of the olive oil and onions.  Caramelize over medium heat until the onions start to brown, about 8-10 minutes.  Add the garlic, and sauté another 2-3 minutes.  Add the mustard greens and stock and cook 1-2 minutes before adding the red pepper flakes.  Continue to cook until the greens are barely wilted, about 3-5 minutes.

Assemble salad with greens, mushrooms, and sweet potatoes.  Squeeze a little lemon juice on top for dressing.

*Though this recipe is very healthy, I am currently unable to report the precise nutritional breakdown – details coming soon!

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