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Stuffed Sweet Potatoes with Beans and Greens

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

1

Garlic clove

6 cups

Kale

1/4

Lemon, Juice of

1

(4-inch) sprig Rosemary, fresh

1

Shallot

4

Sweet potatoes

1 1/2 cups

White beans, cooked and drained

1/4 tsp

Red pepper flakes

1

Salt and freshly ground black pepper

2 tbsp

Olive oil