Garlicky Sauteed Sweet Potatoes Spinach Food

SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
• Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
• Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
• Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
• Garnish each with a dollop of sour cream and the minced chives.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach 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 saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, 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 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.

SAUTEED SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.

ROASTED SWEET POTATOES AND WILTED SPINACH

Steps:

• Preheat an oven to 350 degrees F.
• In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

GARLICKY HASSELBACK SWEET POTATOES

Steps:

• Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
• Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make 1/8-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
• Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with 1/2 teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
• Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
• Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there's more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
• Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.

SWEET POTATO & SPINACH BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
• Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
• Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
• Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.