MD Smokey Sweet Potato Cornbread Wedges with Braised Kale

Smokey Sweet Potato Cornbread Wedges with Braised Kale



¾  Cup whole milk

1  Large egg

¾  Cup milk

2  Tablespoons olive oil

1 ¼  Cups medium-grind stone-ground whole grain yellow cornmeal

¾  Cup all purpose flour

¾  Teaspoon salt

¾  Teaspoon baking powder

¼  Teaspoon baking soda

1  Cup shredded smoked Gouda

1 ½  Cups cooked and mashed Louisiana sweet potatoes

½  Cup finely minced sweet onion

1/3  Cup toasted pine nuts, divided

½  Teaspoon dried sage

1/3  Cup extra virgin olive oil

4  Cloves garlic

1 1/2  Cups low-sodium chicken broth

3  Pounds kale, stems and ribs discarded, leaves coarsely chopped

Braised Kale

Salt and freshly ground pepper to taste


Heat oven to 400F. Lightly coat a 12-inch cast iron skillet with cooking spray. Place in oven to warm while mixing cornbread ingredients. In a large bowl, combine milk, egg and oil and add remaining cornbread ingredients including gouda, sweet potatoes, onion, pine nuts and sage, stirring well to blend. Pour into hot skillet and bake for 20 to 30 minutes until golden brown and done. Cool on a wire rack. In a 3-qt. saucepan, heat olive oil. Add the garlic and cook over moderately high heat, stirring just until fragrant for about 30 seconds. Add chicken broth, and then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes. Uncover and cook until the liquid has evaporated, about 3 minutes longer. To serve, cut sweet potato cornbread into 8 wedges. Place each wedge on serving plate and top with braised kale. Sprinkle with pine nuts and Parmigiano-Reggiano cheese.

Serving Size:  8 servings

Cook Time: 1 hour