Sweet Potato, Kale and Wild Rice - Love of Food

Ingredients

• Spiced Cranberry Agrodolce (See NOTE at beginning of instructions)
• ¾ cup fresh cranberries
• ½ cup dried sweetened cranberries
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon minced fresh thyme
• ¼ cup red wine vinegar
• ½ teaspoon ground allspice
• 1/3 cup granulated sugar
• Sauteed Kale & Sweet Onions
• 1 tablespoon canola oil
• 2 tablespoons diced Vidalia or sweet onions
• 1 cup Tuscan (Lacinato) kale, stemmed and chopped into fine ribbons
• Dash of crushed red pepper flakes
• 1 ½ teaspoons apple cider vinegar
• 1/8 teaspoon Kosher salt
• Dash of ground black pepper
• Sauteed Broccoli Raab
• 4 teaspoons olive oil
• 4 teaspoons minced garlic
• ½ cup minced yellow onion
• 2 cups (6 ¼ oz) broccoli raab/ rapini, washed thoroughly and coarsely chopped
• 5 Tbsp water
• Sweet Potato & Kale Fritters
• ¼ cup wild rice
• 6 tablespoons water
• 6 oz fresh sweet potato, peeled and shredded
• 1 ½ oz (about 1/3 cup) all-purpose flour
• 9 oz (about 2 cups) yellow cornmeal
• 3 oz Sauteed Kale and Sweet Onions
• ¾ cup pasteurized liquid eggs or 3 eggs, lightly beaten
• 1 ½ teaspoons Kosher salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil (if oven frying)
• Sweet Potato & Kale Fritters with Sauteed Broccoli Raab
• 1 cup Spiced Cranberry Agrodolce
• 12 Sweet Potato & Kale Fritters
• 2 tablespoons green onions, sliced thinly on the bias (optional, for garnish)
• 4 sprigs of thyme (optional, for garnish)