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This powerhouse recipe has kale, sweet potatoes and the sesame seed paste called tahini. An equally delicious substitution is with sunflower seed butter which also is a good protein, vitamin E and iron source.

For the calorie conscious the olive oil can also be reduced to 2 1/2 tablespoons.

Wilted Kale and Roasted Potato Salad

Serves 4 as a main dish, or 6 as a side dish

Ingredients

• 1 lb Yukon gold potatoes, cut into 1-inch pieces
• 1 lb of sweet potatoes, peeled and cut into 1-inch pieces
• 1/3 cup olive oil
• 1/2 tsp each salt and pepper
• 1 shallot, finely chopped
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 cup well-stirred tahini
• 2 garlic cloves
• 2 tablespoons of water
• 2 tablespoons fresh lemon juice
• 3/4 pound of kale, stems and center rib removed, leaved thinly sliced

Directions

1. Preheat oven to 450 degrees with rack in upper third
2. Toss potatoes with oil, salt and pepper. Spread evenly on a pan and roast for 10 minutes. Stir and roast for another 10 minutes.
3. Stir in shallot and cheese and roast another 5 - 10 minutes until golden and soft.
4. Puree tahini, garlic, water, lemon juice for 1 minute. Add a bit of water if it is too thick.
5. Place sliced kale in large salad bowl. Add hot potatoes and toss with tahini mixture. Cover for 10 minutes as the potatoes cool and wilt the kale.
6. Serve hot, at room temperature or cold.

Source: Gourmet: December, 2008 as found on epicurious.com