Sumac has made a comeback in my kitchen. After not touching it for five years, I've used it twice in the past two months. Today's version is thanks to a delicious sweet potato and kale recipe via Epicurious and cookbook author Jessica Murnane.
I simplified the recipe by following some of the commenter's approach of just roasting the 1/2-inch sweet potato chunks for 25 minutes (stirring once at the 15-minute mark) instead of parboiling then roasting the potatoes. I also inadvertently simplified the recipe by not tossing the potatoes in za'atar before adding to the kale, rather just added the za'atar at the end to both the cooked kale and sweet potato.
Key tips - don't skip on the za'atar. It really makes this deliciously tart, spiced, and earthy meal come alive. I also didn't mix the olive oil in the za'atar to store the leftover za'atar (excellent on popcorn!) for longer. I will definitely make this again as a healthy and hearty side dish or lunch in the future.
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