Sweet potatoes are awesome! Kale is awesome! Pancetta is awesome ‘cuz it’s like bacon for grown-ups!
Combine them and you get one wicked side dish, or an easy weeknight supper for after you’ve-worked-all-day-and-then-gone-to-yoga-and-you’re-super-hungry-and-those-darn-supper-fairies-never-showed-up-to-leave-you-a-home-cooked-meal.
And the kale and sweet potato parts are good for you too! Doesn’t Canada’s Food Guide recommend you eat an orange and a green vegetable every day? This recipe gives you both!
I’ve already made this twice, and I will definitely be making it again.Food Network) 2 sweet potatoes ~75 gm diced pancetta (I used half of a 150 gm package from Superstore) 1/2 bunch of kale, stems trimmed and roughly chopped 2 cloves garlic, grated 1/8 tsp red pepper flakes 150 gm of light ricotta cheese (I used about a quarter of a 400gm container… but that didn’t look like enough cheese for me, so I added another 1/8) 1 tbsp parmesan Freshly grated nutmeg (can get whole cloves at the Bulk Barn) Wash sweet potatoes well and pierce with a fork. You don’t want them to explode in the microwave. I also cut off the bad looking parts. Put on a plate and microwave until soft, about 12 minutes. While the potatoes are cooking, heat a pan on medium heat and cook hte pancetta until brown and crisp. Remove pancetta with a slotted spoon and drain on paper towel. Leave the fat in the pan!!! Add the kale to the skillet and cook, stirring occasionally for about 3 minutes. Add the garlic and red pepper flakes. Cook another three minutes or until the kale starts to get crispy and turn a little brown in spots. Meanwhile, make the cheese mixture by combining ricotta, parmesan, and nutmeg in a bowel. Assemble potatoes: cut them in half lengthwise and fluff with fork. Top with a little less than half the cheese mixture, half the kale, the remaining half of cheese, and pancetta. Serves two.
Tip: When trimming the stems off the kale, fold the leaf in half and cut the stem out.