4 medium sweet potatoes 2 tbsp olive oil
2 garlic cloves
1 bunch of chopped kale
Coarse salt and ground pepper
1to2 tbsp balsamic vinegar 1/2 tsp red-pepper flakes
1 cup part-skim ricotta cheese
￼￼1. Place potatoes on tray, and rub with 1 tablespoon oil. Potatoes are done when knife slides easily into center.
2. Brown the garlic and olive oil in 9-inch pie pan.
3. Add kale and remaining ingredients to garlic and olive oil.
4. Place in oven. Continue to add kale as leaves cook down.
5. Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.
Nutrition Facts Per Serving:
Calories: 232 | Fat: 13 g | Cholesterol: 20 mg | Sodium: 124 mg | Carbohydrate: 23 g | Protein: 11 g
Make 4 Servings