Blue Apron · kid-friendly · Recipes · Uncategorized

Coconut Kale & Sweet Potato Casserole

Well, I guess the nasty weather has officially arrived. The Southern temps were fun while they lasted! (Although 70 degrees on Christmas just felt wrong). Now that we’ve had to turn the heat back on and bundle up for commuting again, it feels like it’s time to start making casseroles again. Especially all that holiday cooking…who wants to do anything fussy now? This vegetarian dish is hearty, nutritious and as spicy as you want it to be (or not). A few inexpensive ingredients will feed you for days and warm you from the inside out. As a bonus, you can make tea from the leftover ginger peels, and that’s great for healthy digestion (and for kicking the common cold, if you toss in some honey, lemon and bourbon 😉 ). Cuddle up for some home cooking and, as Georgia likes to say, “get cozy.”

Coconut Kale & Sweet Potato Casserole

INGREDIENTS

  • 5 Ounces Egg Noodles
  • 1¾ Cups Light Coconut Milk
  • 1 Bunch Kale
  • 1 Pound Sweet Potatoes
  • 2 Tablespoons All-Purpose Flour
  • 1-Inch Piece of Fresh Ginger
  • ⅓ C Grated Parmesan Cheese
  • ¼ C Panko Breadcrumbs
  • If you want it spicier, add some red pepper flakes or chilli powder. Totally optional.

DIRECTIONS

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat two large pots of water to boiling on high. Peel and medium-dice the sweet potatoes. Peel and mince the ginger. Remove and discard the kale stems and rough-chop the leaves.

Add the sweet potatoes to the first pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and place in a large bowl.

While the sweet potatoes cook, add the noodles to the second pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente. Drain thoroughly and transfer to the bowl of cooked sweet potatoes. Rinse and wipe out the pot.

In the pot used to cook the noodles, heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the flour and spices, if using; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly add the coconut milk (shaking the can before opening) and ¾ cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Stir the kale into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Turn off the heat. Add the cooked sweet potatoes and noodles; stir until thoroughly combined. Season with salt and pepper to taste.

Transfer the finished filling to a baking dish. In a small bowl, combine the breadcrumbs and cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly top the filling with the breadcrumb-cheese mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

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This recipe is modified from my Blue Apron delivery subscription. I love when they have budget-friendly, easily-replicable recipes for our family to add to our repertoire! I hope you enjoy this as much as we did. The first time I made it as part of my Blue Apron delivery, it came out rather spicy, so I toned it down a LOT the next time I made it. I’m really happy with the non-spicy version and will likely make it that way from here on out. I hope you like it! It reheats for lunches and leftovers so well.

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Happy New Year, everyone! Here’s to a healthy, fulfilling 2016.

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