As you rush to the grocery store to pick up a few last-minute items for Thanksgiving Day, consider stocking the shelves with ingredients to prepare chefs from a local restaurant — Maple Ave Restaurant.
Sweet potato puree, quick braised lacinato kale
We love this recipe because it's an awesome use of kale, kind of like what you find in minestrone soup without all the other stuff. This is a nice hearty side dish in weather like this. Sweet potatoes are at their best right now, and the smooth buttery consistency of the puree gives it a different treatment than the normal boring sweet potatoes. Also, incredibly simple and can make in less than 15 minutes.
- 2 medium sweet potatoes
- 8 tbsp butter
- 1 small sweet onion, sliced
- 1 bunch lacinato kale, sliced across the grain
- 1/2 cup chicken stock
- 1 clove garlic, chopped
- 1 small knob fresh ginger, grated
- 1 lemon
- sea salt, fresh black pepper
- Roast sweet potatoes in 400F oven for 45 minutes or until fully tender
- Peel sweet potato, and place contents into a food processor or VitaMix blender
- On medium speed blend sweet potato, throw in 1 tbsp of butter at a time until all 8 tbsp incorporated.
- If necessary, add a little chicken stock or water to loosen, keep warm
- In a saute pan, heat 1 tbsp butter and saute onions until transluscent
- Add kale, garlic and 1 tbsp of ginger, toss to coat with onions and butter
- Add chicken stock and cook over low heat until almost all chicken stock is cooked in
- Add a squeeze of lemon juice and toss
- Place puree on the plate, then top with sauteed kale
What are your favorite Thanksgiving Day recipes? Leave a comment below.