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Sweet Potato and Kale Enchiladas
Ingredients
4 cups peeled and chopped sweet potatoes
1/2 cup coconut milk
1/2 teaspoon each salt, red pepper flakes, and black pepper
1 cup sliced onion
1 cup shredded carrots
1/2 cup chopped red pepper
4 cups washed and torn kale
1/2 cup chopped cilantro
1-2 cups shredded cheese
6 whole wheat or corn tortillas
3-4 cups Enchilada Sauce*
*Enchilada sauce can be found in the canned goods section of most grocery stores, or there is a fantastic recipe here.
Directions
1. To make filling: Put the chopped sweet potatoes in a large stockpot and cover with water. Bring to a boil and cook until soft, about 10 minutes. Drain, and mash slightly with coconut milk, salt, red pepper flakes, and black pepper. Set aside.
2. In a skillet, saute onions in olive oil over medium heat until soft. Add carrots and red pepper and cook for a few minutes more. Toss in kale and cilantro; cook until just wilted. Transfer to a large bowl and stir in 1 cup of cheese.
3. To make enchiladas: Preheat oven to 350 degrees Fahrenheit. Lay tortillas on a flat surface. Spread 1 tablespoon enchilada sauce onto the center of each tortilla. Add two spoonfuls of sweet potato mixture and two spoonfuls of vegetable mixture. Roll tightly and place into a 7x11 baking dish, fold side down.
4. Pour remaining enchilada sauce on top of enchiladas, and bake for 25 minutes. In the last five minutes of baking time, sprinkle the remaining cheese on top.
Mustard Greens
Though mustard greens rank very high among the healthiest vegetables, these cruciferous leaves are not very popular. Mustard greens, like kale and collard greens, have wonderful cholesterol-lowering abilities and are full of vitamins K and A. Mature leaves can have a slightly bitter and peppery flavor, but steaming or sauteing them with garlic and onion makes the greens a little more mild. Younger leaves still have a unique peppery bite and can enhance the flavor of any salad.
Try Braised Mustard Greens:
1 bunch mustard greens; cleaned, stems removed, and sliced thinly
4 cloves garlic, diced
1 onion, diced
1 teaspoon olive oil
red pepper flakes, to taste
1/4 pound bacon, cut into 1 inch pieces
1/2 cup wine (water or vegetable broth will do)
2 cups chicken or vegetable broth
salt and pepper to taste
1/2 teaspoon chipotle pepper (optional)
1. Heat the olive oil in a stock pot over medium heat and add the red pepper flakes and bacon. Cook until the fat renders out and the bacon is crispy. Remove the bacon with a slotted spoon.
2. Add the onion and garlic to the pot. Cook slowly in the bacon fat until golden.
3. Add mustard greens and bacon, stirring until wilted. Pour in wine and chicken broth, and season with salt and pepper. Cover and simmer on low heat until the desired tenderness is reached.
4. When ready, either remove the lid and let the liquid evaporate more, or try ladling the greens over rice.
There are tons of things to do with mustard greens. Try using your favorite recipes that call for kale, chard, or collard greens, and substitute mustard greens for a change of flavor!
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