Thursday, November 26, 2009
Roasted Sweet Potato and Rapini Salad with Sunflower Seeds
I love rapini. It kind of reminds me of gai lan (Chinese broccoli) but with a slightly bitter bite. I happen to like the contrasting tastes of bitter and sweet, but if you don't like rapini, you could always substitute broccoli in this recipe.
6 stalks of rapini chopped in 2-inch lengths
1 large sweet potato peeled and cut into medium cubes
2 cloves garlic, smashed
2 tbsp olive oil
1/4 lemon, juiced
1 green onion sliced finely
2 tbsp sunflower seeds
Bake sweet potato cubes tossed in a little olive oil in a 400 F oven for about 30 minutes until tender but not mushy.
Meanwhile, heat olive oil in a skillet and add smashed garlic to infuse oil. Once fragrant, remove garlic pieces and sauté rapini until bright green and tender crisp (about 6 minutes).
Remove from heat and add lemon juice, green onions, sunflower seeds and roasted sweet potatoes. Season with salt and pepper and toss to combine salad. Serve warm or at room temperature.