I had an idea that maybe today I would post something gloriously carb-heavy and topped with whipped cream as a send off for one of my favorite shows, Parks & Rec, and the most bad-ass government worker on TV not fronting a Marvel show. However, I spent a good chunk of the weekend in a home reenactment of Season 3, Episode 2, so I present to you instead a dish that Leslie Knope would likely never go near unless armed with half a shaker of salgar.
This was my re-introduction to real eating yesterday, when food and I went from enemies to friends again. I discovered these leftovers in my fridge and actually thought, “I want to eat that,” without my stomach convulsing at the prospect. I took that as a sign I was recovered from whatever gastric event/network connectivity problems I spent Sunday enjoying*.
*There are surely less awkward ways to bond with the workplace proximity associate I rode back with from Tahoe.
Some lessons I’ve now learned:
When eating dinner at a Mexican restaurant in a casino in Nevada, maybe don’t order the interesting sounding lamb dish, especially if the server’s demeanor when you ask her to describe the dish suggests that you might be the first person to ever order it.
Pay more attention when your co-worker, who frequently touches your keyboard and mouse, misses a day of work due to a stomach flu. Don’t assume you will be immune. You will not be immune.
Anyway, it's not waffles or the highway to the calzone zone, but this was the ultimate comfort food to me yesterday.
Enchilada Sweet Potato with Kale
Inspiration for this recipe came from the Potato and Kale Enchiladas in Veganomicon. I love that recipe but I'm not always in the mood for all the tortilla dipping and rolling required. All the components seemed like excellent toppings for a baked potato though, and I swapped in sweet potato instead because why not? I also added cheese as a garnish, but leave it out if you want to keep it vegan.
This makes 4 servings, or 2 if you eat a whole potato. I had leftover sauce.
Enchilada Sauce (ingredients below)
2 tbs extra virgin olive oil, divided
Kale (I used Tuscan/Dinosaur/Lacinato), cut into ribbons
3 cloves garlic, minced
Juice of one lime
1/4 cup pumpkin seeds, toasted
1/4 cup crumbled cotija cheese (optional)
2 medium-large sweet potatoes or yams
Enchilada Sauce
I made some adjustments to the recipe, halving it, omitting sugar, adjusting the seasoning to my taste and adding more heat. I also used canned Hatch chiles, simply because my grocery store was out of Anaheim peppers.
1/2 onion, diced
3 whole roasted Hatch chiles (from a can or roast your own), diced
2 tsp ancho chili powder
1 tsp cumin
1/2 tsp marjoram
14 oz can diced tomatoes
1 tsp salt
hot sauce, to taste (optional)
To make the Enchilada Potatoes:
Preheat oven to 400 degrees. Pierce sweet potatoes all over with a sharp knife. Place on a foil-lined baking sheet and bake for 45 minutes to 1 hour. When done, you should easily be able to pierce with a fork.
While potatoes are baking, make Enchilada sauce. In a medium saucepan, sautee onion in 1 Tbs olive oil, until soft, about 5-7 minutes. Add remaining sauce ingredients and bring to a simmer.
Remove from heat and let cool slightly. Either with an immersion blender or in a regular blender, puree until smooth. Add hot sauce, if using, to the pureed sauce until spicy enough for your taste. Set aside.
In a separate pan, saute kale and garlic in remaining olive oil until wilted. Remove from heat and toss with lime juice.
Assemble Enchilada Potatoes: Cut each sweet potato in half. Fluff the potato with a fork, then pile on sauteed kale. Generously top with the enchilada sauce and garnish with pumpkin seeds and cotija cheese, if using.