Winter Meal for Two

A comforting dish in the midst of this horrendous winter. I made this for dinner last night.

Sweet Potato, Feta, and Shiitake Casserole

Ingredients:

• 2 small sweet potatoes, peeled and thinly sliced 
• 2 cups sliced shiitake mushrooms
• 2 cups thinly sliced Swiss chard leaves (or watercress)
• 1 small red onion, sliced
• 2 Tbs. olive oil
• 2 cloves garlic, minced 
• 2 tsp. dried oregano
• 1 tsp. dried mint, optional
• 4 Tbs. crumbled feta cheese (4 oz.)
• 4 Tbs. black currants
• 2 tsp. lemon juice

1. Preheat oven to 400°F. Peel and cut sweet potatoes, etc.

2. Toss sweet potatoes with mushrooms, onion, oil, garlic, oregano, and mint (if using) in medium bowl. Season with salt and pepper.

N.B. In the pictures, I tossed the chard as well. Based on its cooking time though, I think it would be better to put it in the dish as a bottom layer. Trial and error!

3. Put the chard in a baking dish. Spread the sweet potato mixture on top.  Crown with feta, currants, and lemon juice.

4. Cover dish with foil. Bake 20 minutes (or until potatoes are tender). Cool 
2 minutes before serving.

5. Serve over grains if you like. I made Israeli cous cous (as per the package directions).