Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic

• Gluten free

• Meat

  • 2 slices Crispy cooked bacon

• Produce

  • 2 cloves Garlic
  • 2 1/2 oz Kale
  • 3 Sweet potatoes, small medium

• Baking & Spices

  • 1 Olive oil and sea salt
  • 1/8 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 drizzle Your favorite healthy oil

• Dairy

  • 1/2 cup Havarti cheese
  • 1/2 cup Heavy cream

Found on peasandcrayons.com

Description

Directions

• Pre-heat oven to 400 degrees F
• Pierce your potatoes a few times with a fork and place on a foil lined baking sheet.
• For extra crispy skins, rub with olive oil and sprinkle with sea salt.
• Bake 45-60 minutes until tender.
• Once your potatoes are done baking, allow to cool slightly and slice vertically.
• Now lets cream some kale!
• Remove the middle stem from each leaf and wash thoroughly. Chop into small pieces.
• For bright green and super tender kale, were going to blanch it before creaming. Bring a small pot of water to a boil and add your kale until bright green and tender, approx. 5-10 minutes.
• Rince with cold water in a colander and set aside.
• Return the same pot to your burner over medium-high heat with a drizzle of oil or butter.
• Add your garlic and sauté until fragrant, approx. 1-2 min.
• Add cream and 90% of the kale and keep heat at a simmer.
• Season with salt and pepper, to taste.
• Cook until cream begins to reduce and thicken.
• Stir in your cheese and add any additional seasoning to taste, if desired.
• Garnish with crumbled cooked bacon and extra chopped kale.
• For a kick, add a sprinkle of crushed red pepper flakes!