Ham Bone Soup
Melissa Clark
1979 ratings with an average rating of 5 out of 5 stars
1,979
1 hour 45 minutes
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To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.
Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
I doubled the recipe and made this for a potluck. Everyone raved over it! I used white yams instead of the ones with orange flesh. It would be helpful if the recipe recommended sweet potato weight, since they come in a variety of sizes.
As David Tanis says regarding the current craze for kale chips, "Do enlighten me." :-) That being said, however, I do love kale and sweet potatoes, not to mention Roquefort cheese, as well as Martha Rose Shulman's recipes in general, so I thought I'd give this a try. I would have used lacinato kale if I had had any on hand, so I used arugula instead. Overcooked my sweet potatoes, however, which regrettably made them mushy. A good dressing and combination of flavors, however.
Really good recipe. I doubled the amount of Roquefort. I harvested kale from my garden, and it was delicious.
Great salad. Easy to make all the parts. I used an immersion blender for the dressing. I prefer with massaged kale rather than the kale chips also.
We ate this warm on a cold winter's night. It was quite good, but we were left hungry. I think a fried egg on top would have rounded it out nicely. Maybe even some oven-crisped chickpeas, too.
Loved this! Went for massaged kale rather than roasting it. Subbed out the pecans for pistachios, and yogurt for buttermilk. Still delicious and hearty!
Excellent light vegetarian supper ! Thank you
I doubled the recipe and made this for a potluck. Everyone raved over it! I used white yams instead of the ones with orange flesh. It would be helpful if the recipe recommended sweet potato weight, since they come in a variety of sizes.
Cooked them for about twice as long, helped the crispiness thing somewhat.
As David Tanis says regarding the current craze for kale chips, "Do enlighten me." :-) That being said, however, I do love kale and sweet potatoes, not to mention Roquefort cheese, as well as Martha Rose Shulman's recipes in general, so I thought I'd give this a try. I would have used lacinato kale if I had had any on hand, so I used arugula instead. Overcooked my sweet potatoes, however, which regrettably made them mushy. A good dressing and combination of flavors, however.
The salad was good, but the effort of cooking both potatoes and roasting the kale was not quite worth the payoff.
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