One of the blessings of this season, in the midst of an ever shifting mosaic of folk working and living on the farm, has been the opportunity to encounter and learn from diverse perspectives, experiences, passions, and ideas. From spring ephemerals to beer to the history of the region, I have been educated on all kinds of interesting topics that I was never even aware of before. And of course, being so food-centric, I have particularly loved sharing meals together and the opportunity to glean new recipes and techniques. One of my favorite by far is this sweet potato dish. I would never have thought to cook greens in the oven like this, or combine curry powder and rosemary, but the result was glorious! I’ve made it twice myself now, with different spices — the possible variations are endless!
Roasted Sweet Potato & Garbanzos with Greens
4-6 sweet potatoes, peeled and cubed
1 can garbanzo beans, or equivalent cooked (about 1 1/2 cups)
Chopped garlic (optional)
Chopped greens (firmer greens like kale, collards, or chard are best)
3 tablespoons oil (or enough to coat vegetables)
Salt and pepper, to taste
Other desired seasoning (turmeric, cumin, coriander, chili powder, cayenne, allspice, curry powder, rosemary, ginger, cinnamon, cloves, cardamom…)
In a large bowl, mix together all of the ingredients. Spread across the bottom of a large roasting pan, cover, and bake for 30 minutes at 350º, until greens and sweet potatoes are tender. Alternately, after the first 20 minutes, once the sweet potatoes begin to soften, uncover and bake the remaining 10 minutes at 400ºF, until tender and lightly crispy. Serve over brown rice or quinoa. Yum!