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Mashed Sweet Potatoes
Mashed Sweet Potatoes
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
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Pasta wit Kale Rabe or Spinach, Garlic and Red Pepper
Pasta with Kale Rabe or Spinach, Garlic and Red Pepper
Boil the pasta. Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. Once the butter is melted, add the garlic and red pepper flakes, and sauté until you can smell the garlic (about a minute, maybe less). Don’t let that garlic burn!
Then, add the cleaned, prepped, washed (and still wet) kale or spinach to the pan, along with a pinch of salt. Sauté until the leaves are wilted, and the stems are fork tender. Add chicken broth (1-2 cups, depending on how “saucy” you want your pasta), and reduce heat to medium-low. Let the kale/spinach simmer for a few minutes, until the pasta is done.
Once the pasta is cooked, drain it and add it to the pan with the kale/spinach. Combine everything and allow it to cook together for a minute or so. Add a splash more of broth (or, reserved pasta water) if you want more liquid. Once everything is combined, serve it with fresh parmesan and more red pepper if desired.
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Easy Garlic Sauteed Kale Rabe or Spinach
Easy Garlic Sautéed Kale Rabe or Spinach
Rinse the spinach and/or kale raab well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic/ramps over medium heat for about 1 minute, but not until it’s browned. Add all the spinach/kale raab, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach/raab for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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