Za'atar Sweet Potatoes and Garlicky Kale

harpercollins dinner vegan vegetarian wheat/gluten-free sesame sweet potato/yam kale garlic fall winter

Jessica Murnane

Serves 2–4

Source

Ingredients

1 tablespoon sesame seeds

1 tablespoon sumac

2 teaspoons dried thyme

1/4 teaspoon sea salt

2 medium-size sweet potatoes, cut into cubes (about 4 cups)

Olive oil

3 garlic cloves, chopped

1 bunch kale, destemmed and roughly chopped (about 6 cups)

Sea salt

Method

Preheat the oven to 400ºF and line a baking tray with parchment paper.

To make the za'atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they're lightly browned. Stir occasionally, so they don't burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.

Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.

Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.

Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.

In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.

Top the vegetables with some of the za'atar and oil mixture and serve.