I tried a brand new Rachael Ray recipe tonight that I was somewhat skeptical about. It turned out so delicious that I have to share! It's easy, healthy, and full of amazing flavor.
1 pound Baby Bella mushrooms - sliced
2 cloves garlic, thinly sliced
A few sprigs fresh thyme, chopped (I didn't use fresh!)
5 tablespoons EVOO (extra-virgin olive oil)
Sea salt and pepper
3 large sweet potatoes, peeled and sliced 1/2 inch thick
1/2 cup chicken or vegetable stock
1/2 cup whole milk or half-and-half
1 teaspoon sweet smoked paprika
1 1/2 cups extra-sharp yellow cheddar cheese
1 pound kale, stemmed and coarsely chopped
Preheat the oven to 450°. On a large baking sheet, dress the mushrooms, garlic and thyme with 1/4 cup EVOO and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.
Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash with the stock and milk (or half-and-half). Season with sea salt, pepper, and the paprika. Stir in the cheddar until melted.
While the potatoes are working, in a bowl, toss the kale with the remaining 1 tablespoon EVOO and season with sea salt, pepper and a few grates of fresh nutmeg. Arrange on a rack set over a baking sheet and roast until crisp at the edges, 10 to 12 minutes.
Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.
**I modified this a bit by using unsweetened coconut milk (only 50 calories a cup!) and I only used about 1/2 cup of cheese, though the potatoes were delicious even before I put the cheese in!**
I didn't love the kale by itself, but in combination with the mushrooms and the potatoes, it was AMAZING!!! It would make a delicious Thanksgiving side dish.