February 28, 2017
Side Dishes, Pork, Bacon,
Vegetables, Kale, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Fat, Low Sodium, No Eggs, Sugar-Free, Make it from scratch more
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""This fiber-rich dish will help you to protect your heart and keep you trim, since fiber ensures you feel full and satisfied and also helps regulate your blood sugar." From Fifty Shades of Kale. Calories 360, Protein 9g, Carbs 65g, Fat 8g (Sat 2g), Cholesterol 13g,
Fiber 10g, Sodium 331mg"
Preheat oven to 350F.
Place the kale in a large bowl along with olive oil; toss well, coating the the leaves, then transfer to an ungreased baking sheet.
Poke the sweet potatoes with the tines of a fork and place them on a baking sheet covered with aluminum foil.
Bake the sweet potatoes for 1 hour, or until they are soft to the touch.
During the last 5 minutes of baking, place kale in the oven.
Make a slit in the top of each sweet potato and transfer them to a plate.
Press the sweet potatoes open and top each with a quarter of the baked kale.
Next, top each with one quarter of the crumbled bacon, 1 tablespoon of the sour cream, and a quarter of the scallions.
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I'll be doing kale in the oven more in future as I really enjoyed the texture and the taste as it did not seem as bitter as it usually is but the whole dish was fantastic with the soft sweet potato, crunchy slightly bitter kale, crispy bacon, creamy sour cream and refreshing spring onion/scallion. I scaled back for 1 and my sweet potato was on the larger size and took 1 hour and 10 minutes to reach tender stage on the thick end with the kale going in at this point and all was perfection at the 1 hour and 1`5 minute mark and was enjoyed as a very enjoyable lunch though I ate more than expected as I thought I would only get through 1/2 but all that was left was just a little less than a quarter. Thank you Luvcookn, made for Billboard Recipe tag game.