by Sarah Steimer
For the relish:
- 1/4 cup walnuts
- 2 red bell peppers, halved and seeded
- 1 clove garlic, finely minced or grated
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh lemon juice (or more)
- 1/2 teaspoon balsamic vinegar
- salt and pepper
Preheat the oven to 350 degrees. Toast the walnuts on a baking sheet, tossing occasionally, until fragrant and slightly darker, about 8-10 minutes. Remove from the oven and heat the broiler. Let the walnuts cool and coarsely chop.
Place the bell peppers under the broiler for about 20 minutes, or until the skins are softened and blackened in some spots. Transfer to a bowl and cover the bowl with plastic wrap, allowing the peppers to steam for about 15 minutes. Peel the peppers and chop into small pieces.
Toss the chopped bell pepper, garlic, mint, oil, paprika, lemon juice, balsamic vinegar and walnuts in a bowl. Season with the salt and pepper. Taste and adjust the seasonings if desired.
Makes about 1 1/2 cups (the original recipe said it made 1 cup, but I definitely ended up with more).
Recipe can be stored in the fridge for a few days. Bring to room temperature before serving.
Recipe adapted from: Bon Appetit
For the sweet potatoes and kale:
- 1 large sweet potato, cut into large French fry-sized pieces
- 1 tablespoon plus 1 teaspoon olive oil
- salt and pepper
- 1 garlic clove, minced
- 1 bunch kale, stems removed and roughly chopped
- pinch red pepper flakes (optional)
Preheat oven to 400 degrees.
Toss the sweet potato slices with 1 tablespoon olive oil, salt and pepper. Place on a rimmed baking sheet and roast, tossing occasionally, until soft inside and slightly crisped on the outside, about 20-25 minutes.
When the sweet potatoes are almost done, heat 1 teaspoon of olive oil in a large saute pan over medium-low heat. Add the garlic and cook until fragrant, about 30-60 seconds. Add the kale a handful at a time. Season the kale with salt, pepper and the red pepper flakes, if desired. If necessary, add a splash of water to the pan to help the kale wilt.
Serve the sweet potatoes over the wilted kale, topped with the red pepper relish.
Makes 2-3 servings as a main, about 4 servings as a side.