Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . On a large baking sheet, dress the mushrooms, garlic and thyme with 1/4 cup EVOO and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.

    Advertisement
  • Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash with the stock and milk (or half-and-half). Season with sea salt, pepper, the paprika and hot sauce. Stir in the cheddar until melted.

  • While the potatoes are working, in a bowl, toss the kale with the remaining 1 tablespoon EVOO and season with sea salt, pepper and a few grates of fresh nutmeg. Arrange on a rack set over a baking sheet and roast until crisp at the edges, 10 to 12 minutes.

  • Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.

Advertisement