Busy, busy, busy today, so this will be a short one.
I told you I was on a casserole kick, and this one is even better than yesterday’s Italian Beef and Green Bean Casserole, although it also falls into the “tastes a lot better than it looks” category.
I’m also still carrying on my passionate love affair with Japanese sweet potatoes, but if you can’t find them regular will do, although you’ll miss the sweet richness the Japanese sweets impart to the dish. And because they are so sweet the red pepper flakes are also a must, although you can adjust them to your taste, of course (I made ours pretty spicy). Naturally, if you don’t care for coconut milk, you can sub heavy cream (or half and half, if you worry about calories). You could probably also use just about any leafy, dark green vegetable, but kale is a hearty green that stands up well to this dish – and it’s extremely nutritious, to boot.
Beloved adored the casserole; I made it specifically for the two of us while Jolly, The G Man and Miss Jacki were visiting this week, and they ate pizza brats and mac ‘n’ cheese for dinner one night. Both girls tasted it and declared it delicious as well (no mean feat; Jolly is as picky as The Young One) – I ended up wishing I’d made enough for everyone!
This reheated very well the next day.
Turkey, Sweet Potato and Kale Casserole
2 small Japanese sweet potatoes, about 1 pound
2 cups cooked turkey, chopped
1 can (15 oz) coconut milk
3 cloves garlic, chopped
3 cups kale, stems removed and torn into pieces
salt and freshly ground black pepper
red pepper flakes
Preheat oven to 350 F. Lightly grease an 8″ x 11″ glass baking dish with coconut oil. Empty the can of coconut milk into a medium-sized sauce pan and add the garlic. Bring to a simmer over medium heat; reduce heat to low and keep warm.
Slice the sweet potatoes very thinly and place a layer of 1/3 of the potatoes, overlapping the slices slightly, in the prepared baking dish. Sprinkle lightly with salt, pepper and red pepper flakes, then add a layer of half the turkey and kale. Pour 1/3 of the warm coconut milk over, and repeat with a layer of potatoes, salt, pepper and pepper flakes, turkey and kale, ending with the last 1/3 of the potatoes. Pour the remaining warmed coconut milk evenly over the top.
Cover with foil and bake for 20 minutes, or until the kale and potatoes are tender. Remove the foil and return to the oven, baking for an additional 10 to 15 minutes, or until the coconut milk is bubbling and mostly absorbed.
Allow the casserole to rest for 5 minutes before serving.
Nutrition (per serving): 468 calories, 28g total fat, 53.2mg cholesterol, 148.1mg sodium, 1073mg potassium, 31.8g carbohydrates, 4.5g fiber, 4.8g sugar, 26.4g protein.