Gevulde aardappel met sardines

 INGREDIENTS

• 4 medium sweet potatoes
• 1 tbsp solid fat (lard) + extra for the sweet potatoes
• 1 medium red onion, thinly sliced
• 5 oz brown mushrooms, chopped
• 2 plump garlic cloves, minced
• 6 anchovy fillets (from a can, rinsed)
• 1 tbsp oregano, finely chopped
• ½ cup green pitted olives, chopped*
• ½ bunch green kale, roughly chopped
• 2 cans sardines, packed in spring water or olive oil and drained
• Small handful flat parsley, chopped

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Prick each sweet potato several times and place them on a large baking sheet and bake for around 1 hour, depending on their size.
2. Meanwhile, heat a large sauté pan and add the fat.
3. Throw in the onion and sweat on a low heat for 6-8 minutes, until soft and translucent.
4. Now turn up the heat to medium, put the mushrooms into the pan, stir to coat them with the fat and cook for 3-4 minutes until golden around the edges.
5. Add the garlic, anchovies and oregano and cook a further minute or two.
6. Add the olives and kale to the pan, cook around 3-4 minutes until the kale wilts, then add the sardines and warm through, breaking them up into large mouthfuls with a wooden spoon.
7. Finally, throw in the parsley and combine everything.
8. Split the sweet potatoes lengthwise down the middle and drop a knob of solid fat into each one. Top with the sardine mixture and serve immediately.

Bron: https://autoimmunewellness.com/baked-sweet-potatoes-sardines-green-olives-kale/