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Sweet Potato and Kale Panade

Sweet Potato and Kale Panade

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Servings: Serves 12

Prep Time: 10 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

3 medium sweet potatoes, peeled and cut into 1-inch chunks
1 (16 oz.) loaf Nature's Place Multigrain Artisan Bread, cut into 1-inch chunks
2 Tbsp. plus 1 tsp. olive oil, divided
1 sweet onion, thinly sliced
2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
8 cups finely chopped kale leaves, stems discarded (about 1 1/4 -,- 1 1/2 lbs.)
1 (32 oz.) pkg. low-sodium vegetable broth, divided
2 Tbsp. all-purpose flour
1 (12 oz.) can low-fat or nonfat evaporated milk
1/2 tsp. freshly ground black pepper
1/4 tsp. salt, or to taste
1/4 tsp. ground nutmeg
1 1/2 cups grated Gruyere or Swiss cheese, divided
1/4 cup dry white wine
1 egg, beaten

directions:

1. Prepare the filling. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable cooking spray. Spread sweet potatoes in an even layer on the baking sheet. Bake for 25 minutes or until tender. Spread bread cubeson a separate baking sheet and bake at the same time until toasted, about 8 to 10 minutes. Let cool on the pan.
2. When sweet potatoes are done, remove from oven and reduce temperature to 350 degrees F.
3. While sweet potatoes are roasting, heat 1 tsp. of the oil in a large pot over medium heat. Add onion and thyme. Cook and stir until onion is tender and beginning to brown, about 10 minutes. Add kale and 1 cup of the broth, stirring to combine. Cover and cook 10 minutes, stirring occasionally. Remove from heat.
4. Heat remaining 2 Tbsp. oil in a large saucepan over medium heat. Stir in flour and cook until slightly golden, about 5minutes. Whisk in the milk and continue to whisk until the sauce begins to simmer and thickens. Reduce heat to low. Stir in remaining 3 cups broth, pepper, salt, and nutmeg. When the mixture seems just about to simmer (about 5 minutes), remove from heat. Whisk in 1 cup of the cheese, stirring until melted, then whisk in wine and egg, whisking constantly until evenly blended. The sauce will thicken slightly.
5. Assemble the panade. Spray a 9-by-13- inch pan with cooking spray. Spread 3/4 of the bread chunks in the bottom of the pan. Top with 3/4 of the kale mixture, then 3/4 of the sweet potatoes. Pour half the sauce over the vegetables.
6. Add the remaining bread and sweet potatoes to the pot with the kale and toss to mix everything together. Layer this mixture in the pan, then pour remaining sauce on top of the panade. Sprinkle the surface with remaining 1/2 cup cheese and bake until golden and bubbly on the sides, about 25 to 30 minutes. Let rest for 10 minutes before cutting and serving.
Source: Hannaford fresh Magazine, January - February 2013

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Quantity Ingredients coupon
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3 medium sweet potatoes, peeled and cut into 1-inch chunks  
Increase quantity for this productDecrease quantity for this product
1 (16 oz.) loaf Nature's Place Multigrain Artisan Bread, cut into 1-inch chunks  
Increase quantity for this productDecrease quantity for this product
2 Tbsp. plus 1 tsp. olive oil, divided  
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1 sweet onion, thinly sliced  
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2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme  
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8 cups finely chopped kale leaves, stems discarded (about 1 1/4 -,- 1 1/2 lbs.)  
Increase quantity for this productDecrease quantity for this product
1 (32 oz.) pkg. low-sodium vegetable broth, divided  
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2 Tbsp. all-purpose flour  
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1 (12 oz.) can low-fat or nonfat evaporated milk  
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1/2 tsp. freshly ground black pepper  
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1/4 tsp. salt, or to taste  
Increase quantity for this productDecrease quantity for this product
1/4 tsp. ground nutmeg  
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1 1/2 cups grated Gruyere or Swiss cheese, divided  
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1/4 cup dry white wine  
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1 egg, beaten  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Sweet Potato and Kale Panade is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Delicious combination I've made this recipe a few times now. Wonderful combination of sweet potatoes and kale! This is kind of a bread pudding. A bit involved to make, but worth it.
Date published: 2013-07-14
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