How to make
4Sweet Potatoes, scrubbed
1/2 cup (125 mL)Red Wine Vinegar
HalfRed Onion, Thinly Sliced
1 tsp (5 mL)Canola Oil
1 tbsp (15 mL)PC® Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil
1 can (540 mL)PC® Blue Menu® White Kidney Beans
Half bunchCurly Kale, Stems removed, leaves torn in bite-size pieces
1 tsp (5 mL)Grated Lemon Rind
2 tbsp (25 mL)Fresh Lemon Juice
How to make
- Step 1
Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.
- Step 2
Prick potatoes all over with fork; place on prepared baking sheet. Bake in centre of oven until tender throughout, about 45 minutes; set aside until cool enough to handle.
- Step 3
Meanwhile, combine vinegar and 1/2 cup (125 mL) water in small saucepan. Bring to a boil. Place onion in small bowl; pour vinegar mixture over top. Set aside to marinate for 20 to 30 minutes. Drain onions and set aside; discard marinating liquid.
- Step 4
Heat oil and peperoncini in large deep frying pan over medium heat. Stir in beans; cook for about 3 minutes or until heated through. Increase heat to medium-high; stir in kale and 2 tbsp (25 mL) water. Cover and cook, stirring occasionally, for 3 to 5 minutes or until kale is softened. Remove from heat; stir in lemon rind and juice.
- Step 5
Slice a 1-inch (2.5 cm) deep slit lengthwise across the top of each potato.Using hands, push both ends together towards centre of potato to open up middle. Spoon bean-kale stuffing into the centre of each potato, dividing evenly and allowing excess to overflow onto serving plates. Top each with one-quarter of marinated onions.