Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a
fork. Place them on a baking sheet and bake until soft all the way
through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the
sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over
low-moderate heat. Add the shallots and cook until softened,
about 5 minutes. Add the garlic, rosemary sprig, and red pepper
flakes and cook, stirring, for about a minute. Add the beans and
cook for 5 minutes, stirring occasionally. Add the kale, cover the
pan, and cook, stirring occasionally, for about 5 minutes or until
the kale is soft. Remove the rosemary sprig, stir in the lemon
juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the
ends to open up the middle. Spoon the beans and greens into
the center.
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