Wednesday, 17 May 2017

What We Ate Wednesday-Balsamic Potatoes, Apple and Kale

Hello lovelies! This week is not so much a recipe, but a "clean out the larder" sort of meal. However, this does not mean that it is not crazy delicious (because it is) it just means there aren't a great deal of measurements.

You see, one week sweet potatoes had been on sale so we bought some. The next week rolled around and when the new sale began, white potatoes were on sale. So this recipe uses the end of the sweet potatoes and the start of the white potatoes. Ya dig?

I also had 100g (about 4 cups) of curly kale left that wasn't designated to go in another recipe, so I invented this meal to use up what we had.

Isn't that gorgeous? It made enough for 2 bowls, but if you are feeling a crowd I would suggest adding a tin of chickpeas and serving it over rice to stretch it a bit more.

Balsamic Potatoes, Apple and Kale
Preheat your oven to 180C/350F. Normally I roast at 200C/400F but you need a slightly lower temperature and longer cooking time so the apples don't turn to mush.

In your biggest roasting pan put all your chopped veg.
I used:
2 small to medium sweet potatoes (mine were about the size of a man's "naughty bits" if you know what I mean)
1 red onion, chopped
half a red pepper, chopped
2 gala apples,  cored and chopped
about 6 small potatoes, chopped (mine ranged between the size of a walnut to an egg)

So by now my pan was full, so I added:
1.5 TB tamari (or soy sauce)
3 TB balsamic vinegar
lots of shakes of dried rosemary
pinch of salt and pepper

Roast for 20 minutes, stir and roast for 20 more minutes.

Right before the veg are done then work on the kale. You need about 100g (4 cups or thereabouts). Make sure your kale is de-stemmed and torn into bite size pieces. Heat your biggest pot and add the kale and cook it with a splash of water until it turns bright green and reduces slightly. Then add:

a good "glug" of tamari or soy sauce
a good "drizzle" of toasted sesame oil
A good squeeze (2 times around the pot) of golden syrup or agave or maple syrup. If you don't have a squeezy bottle, then just drizzle 2 times round the pot from a spoon.

Stir to coat the kale. This makes The. Best. Kale. Ever. and is our favourite way to eat it. Then mix all the roasted veg with the kale and serve. As I said, you could add some chickpeas and rice to make this go further.

Definitely try this at home.

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