Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
I was flipping through the Epicurious app on my phone when this recipe caught my eye. Admittedly, it was the word “kale” that grabbed my attention. Regular readers of this blog know I love the superfood! I set out to make it that weekend, but ended up putting my own spin on the recipe. Sweet potatoes instead of regular and collard greens instead of kale (the horror! Our grocery store was out!).
I wasn’t quite sure how the different elements would work together, particularly the lemon tahini dressing. The finished product proved me wrong. I loved the slivers of roasted garlic, the Parmesan-crusted potatoes, and the earthiness of the greens. I will say if you aren’t a huge tahini fan you may not like this because its flavor is pretty prominent in the dressing (though you could also add extra lemon). 
Worried about that whole jar of tahini you’d have to buy to make this salad? You can also use it in sweet potato butter, warm butternut squash and chickpea salad, and edamame hummus (or any of your favorite hummus recipes).
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Wilted Greens and Sweet Potato Winter Salad
- Total Time: 35 minutes
- Yield: 4-6 1x
Description
A savory side salad featuring roasted sweet potatoes and wilted greens tossed in a lemon garlic dressing.
Ingredients
- 2 lb (900 g) sweet potatoes, peeled and cut into 1-inch pieces
- 1/3 cup (80 ml) olive oil
- 4 garlic cloves (3 thinly sliced and 1 minced)
- 1 tsp salt, divided and 1/2 tsp pepper
- 1/3 cup (80 ml) grated Parmigiano-Reggiano
- 1/4 cup (60 ml) well-stirred tahini
- 2 tbsp water
- 3 tbsp fresh lemon juice
- 3/4 lb (340 g) greens, stems and center ribs discarded and leaves thinly sliced
Instructions
- Preheat oven to 450F. Toss potatoes with oil and 1/2 tsp each salt and pepper. Place on a foil-lined baking sheet in one layer. Roast, stirring once, for 10 minutes. Add sliced garlic and roast for an additional 10 minutes. Sprinkle with cheese and roast for 5 more minutes, until cheese is melted and slightly golden).
- Meanwhile, in a blender, food processor, or with an immersion blender, puree tahini, water, lemon juice, minced garlic, and 1/2 tsp salt. Puree until smooth, adding a bit of water if too thick.
- (Do step 3 only if you prefer more wilted greens) Place greens in a large saucepan with a few tbsp water over medium-high heat. Cover to steam. Stir occasionally, until greens are wilted.
- Toss greens with hot potatoes and any remaining garlic and oil from the pan. Toss with the dressing and season with salt and pepper to taste. Serve immediately.
Notes
- adapted from Gourmet December 2008
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
- Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
- Fennel and Sweet Potato Gratin
- Candied Sweet Potato Casserole
- Green Mango Salad With Avocado, Shrimp and Cashews
Frequently Asked Questions
How prominent is the tahini flavor in the dressing?
The author explicitly warns that the tahini flavor is “pretty prominent” and that if you aren’t a fan, you may not enjoy the dressing. The dressing uses 1/4 cup of well-stirred tahini blended with 3 tablespoons lemon juice, minced garlic, and 2 tablespoons water — adding extra lemon juice is suggested as a way to balance the tahini if it feels too strong.
What does the Parmesan do on the sweet potatoes, and is it necessary?
The sweet potatoes are roasted at 450°F for 20 minutes with sliced garlic, then 1/3 cup of grated Parmigiano-Reggiano is sprinkled on top for a final 5 minutes until melted and slightly golden. The author specifically called out the “Parmesan-crusted potatoes” as a standout element — skipping it would lose both a flavor layer and the lightly crispy coating it creates.
Should I wilt the greens or use them raw?
Step 3 is marked “do this step only if you prefer more wilted greens” — you can steam the thinly sliced greens in a saucepan with a few tablespoons of water until wilted, or skip this entirely and toss the raw greens with the hot potatoes, which will wilt them gently on contact. Either approach works; the hot potatoes provide enough heat to soften the greens slightly even without steaming.
