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).
One Year Ago: Cranberry, Pistachio, and Ginger Blondie Cake
Two Years Ago: Ten Minute Tomato Soup (perfect if you don't have time to roast and simmer!)
Wilted Greens and Roasted Sweet Potato Winter Salad
adapted from Gourmet December 2008
-2 pounds sweet potatoes, peeled and cut into 1-inch pieces
-1/3 cup olive oil
-4 garlic cloves (3 thinly sliced and 1 minced)
-1 tsp salt, divided and 1/2 tsp pepper
-1/3 cup grated Parmigiano-Reggiano
-1/4 cup well-stirred tahini
-2 tbsp water
-3 tbsp fresh lemon juice
-3/4 pounds greens, stems and center ribs discarded and leaves thinly sliced
1. 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).
2. 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.
3. (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.
4. 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.