CK PORCH LIFE THE BA
RE CI PE FOR
Flavor Bursting Sweet Potatoes 4 organic sweet potatoes 6 cups of baby spinach or kale, roughly chopped 1 clove of garlic, minced 1 TBSP olive oil 1 1/2 cups of cooked quinoa 1/4 cup of chopped pecans 1/4 cup of dried cranberries 1 to 2 ounces of feta cheese, crumbled A pinch of salt flavor bursts toothpick method of cinnamon, nutmeg, and black pepper PRE PA RATI ON
Preheat oven to 400 F. Coat sweet potatoes with olive oil and bake until tender. While baking, saute garlic and half the greens and cook until wilted. Then add the rest of the greens to the pan and cook until wilted, about 4 minutes. Remove from heat. Stir cooked quinoa, pecans, cranberries, and infused salt into spinach mixture. Gently toss in feta. When sweet potatoes are tender, remove from oven and let cool slightly. Cut open, spoon greens over sweet potatoes and serve.
F R OM THE K ITC HE N O F JE SS BAKKEN
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SERVES 4