Smoky Sweet Potato Cornbread Wedges With Braised Kale Recipe

Name: Smoky Sweet Potato Cornbread Wedges With Braised Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole milk; 1 large egg; 3/4 cup milk; 2 tablespoons olive oil; 1 1/4 cups medium-grind stone-ground whole-grain yellow cornmeal; 3/4 cup all purpose flour; 3/4 teaspoon salt; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 cup shredded smoked Gouda; 1 1/2 cups cooked and mashed sweet potatoes; 1/2 cup finely minced sweet onion; 1/3 cup toasted pine nuts, divided; 1/2 teaspoon dried sage; Braised Kale; 1/3 cup extra virgin olive oil; 4 cloves garlic, finely minced; 1 1/2 cups low-sodium chicken broth; 3 pounds kale, stems and ribs discarded, leaves coarsely chopped; Salt and freshly ground pepper to taste; Garnishes; 1/3 cup toasted pine nuts; 1/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

3/4 cup whole milk
1 large egg
3/4 cup milk
2 tablespoons olive oil
1 1/4 cups medium-grind stone-ground whole-grain yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup shredded smoked Gouda
1 1/2 cups cooked and mashed sweet potatoes
1/2 cup finely minced sweet onion
1/3 cup toasted pine nuts, divided
1/2 teaspoon dried sage
Braised Kale
1/3 cup extra virgin olive oil
4 cloves garlic, finely minced
1 1/2 cups low-sodium chicken broth
3 pounds kale, stems and ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper to taste
Garnishes
1/3 cup toasted pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese

1
Heat oven to 400 degrees F. Lightly coat a 10 1/2 inch cast iron skillet with cooking spray. Place in oven to warm while mixing cornbread ingredients. In a large bowl, combine milk, egg and oil. Add remaining cornbread ingredients including Gouda, sweet potatoes, onion, pine nuts and sage, stirring well to blend. Pour into hot skillet and bake for 20 to 30 minutes until golden brown and done. Cool on a wire rack.
2
In a 3-qt. saucepan, heat olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add chicken broth, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes. Uncover and cook until the liquid has evaporated, about 3 minutes longer.
3
To serve, cut sweet potato cornbread into 8 wedges. Place each wedge on serving plate and top with braised kale. Sprinkle with pine nuts and Parmigiano-Reggiano cheese.

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 cup whole milk, 1 large egg, 3/4 cup milk, 2 tablespoons olive oil, and more.

Yes, Smoky Sweet Potato Cornbread Wedges With Braised Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoky Sweet Potato Cornbread Wedges With Braised Kale

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