October 2010

Sweet Potato Gratin with Kale and Cured Olives

kale Ezekiel sweet potato herbes de provence

1 ½ lb. sweet potatoes, sliced 1/8” thick
1 tsp sea salt
1 small bunch kale, trimmed and chopped
1 red or yellow bell pepper, chopped
2 cloves garlic, minced
¼ c chopped pitted kalamata olives
1 tsp herbes de Provence
½ tsp black pepper
½ c salt free vegetable stock
½ c cubed Ezekiel sprouted grain bread
1 T extra virgin cold pressed olive oil

Preheat oven to 375. Lightly oil 2 qt. gratin dish.

Layer half of the potato slices in dish. Sprinkle with half teaspoon of sea salt. Spread kale over and scatter with peppers, garlic and olives. Add ½ teaspoon of herbes de Provence, remaining sea salt and ¼ teaspoon of pepper.

Top with remaining potatoes, pour on vegetable stock and sprinkle with remaining herbes de Provence, pepper and salt to taste. Cover.
Bake 45 minutes, or until tender. Toss breadcrumbs with 1 tablespoon of olive oil. Uncover gratin, and sprinkle with bread cubes. Bake uncovered 15 more minutes.

Serve hot.

Sweet potato gratin