Scalloped Sweet Potatoes and Broccoli Rabe

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I started to make my kimchi the other day only to realize that I was missing half the ingredients. I still wanted to use some of my new greens, so I poked through the suggested recipes from the CSA and found one for scalloped potatoes and greens.

I didn’t have any white potatoes, so used a sweet potato instead. The recipe said that I could use any green so I thought that I’d give the broccoli rabe a try. I didn’t use quite enough in my recipe, so I’ve adjusted for that in the measurements below.

All in all, this was a simple recipe. Sauté the onions, make a roux, toss in the potatoes and bake. It was a cozy side dish for a chilly evening.

The recipe:

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1 sweet potato

1/4 bunch broccoli

1/2 TB butter

1 leek

2 tsp flour

1/2 c milk

nutmeg (to taste)

Salt and pepper (to taste)

Yield: 4 servings

TKT: 1hr 15mins

Heat oven to 350degrees and lightly grease a 5×7 baking dish.

Slice sweet potato thinly and place in mixing bow.

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Wash and dice leek.

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Melt butter in saucepan and add leak. Sauté for about 1 minute or until fragrant. Add flour.

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Add milk and stir until thick (2-3 minutes). Watch closely and stir constantly to avoid burning.

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Add salt, pepper, and nutmeg and stir in greens.

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Pour greens mixture over potatoes and toss until all the potato slices are coated.

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Bake for 45 minutes, covered with foil. Uncover and bake for an additional 15 minutes or until potatoes are tender.

Suggested additions, substitutions, variations

  • You can use any green here, according to the recipe. This would be good with kale or spinach, or chard.
  • If I’d used white potatoes in this dish, I probably would have grated some extra sharp cheddar cheese over the top.
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