- 1 tablespoon sesame seeds
- 1 tablespoon sumac
- 2 teaspoons dried thyme
- 1/4 teaspoon sea salt
- 2 medium-size sweet potatoes, cut into cubes
- Olive oil
- 3 garlic cloves, chopped
- 1 bunch kale, roughly chopped
- Sea salt
- Preheat the oven to 400ºF and line a baking tray with parchment paper.
- To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
- Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with olive oil and 1 tablespoon of the za’atar seasoning until coated.
- Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Move them around on the baking sheet and continue roasting for another 5 minutes.
- Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
- In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
- Top the vegetables with some of the za’atar and oil mixture and serve.
Please follow and like us: