Sometimes you feel like having a jacket potato (or baked potato as you’d say in the US) loaded with goodies. Well, this is just that … only different.
Sweet potatoes are so delicious that I usually don’t even bother topping them. I eat them simply baked with skin and all. And I love sweet and sour (that’s agrodolce in Italian). The combination of the sweet with the tanginess of the sautéed cavolo nero (or kale or other dark, leafy green) hits all the taste notes. Adding the chickpeas rounds out the nutritional spectrum for this dish.
Serves two. Recipe after the photo.
- 2 sweet potatoes, whole
- 200g cavolo nero
- 1 teaspoon asafoetida
- 2 small onions
- 1 garlic clove, smashed
- 1 Tablespoon flax meal
- 1 can chickpeas
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon coconut or other vegetable oil
- 1/2 cup water
- salt & pepper to taste
Pre-heat oven to 200ºC. Wrap the potatoes in kitchen foil and place on a roasting tray. Bake for 30-40 minutes until soft.
While they bake, sauté the onions with the asafoetida until soft (approximately 15 minutes). Add the chickpeas, mix well and let these cook together for a couple of minutes.
Next add the cavolo nero (or kale or other dark, leafy green) and just a bit of water to begin the steaming process. Mix well. Cover and let the greens steam.
If you’re using spinach, remember that it gets watery, so you should use less water.
If necessary, add more water to continue the steaming process. Cook until the greens are tender.
Once the potatoes are cooked, split them in the middle, scoop the “sour” chickpea and greens combo on top and serve warm.