Directions

Preheat the oven to 200o C / 400o F / gas 6. Prick each sweet potato a few times with a fork. Place on a baking tray and bake for 45 minutes until soft and fluffy inside. Meanwhile, heat a griddle pan over a medium heat. In a bowl, mix 1 tbsp oil with the smoked paprika, cayenne, a pinch of salt and freshly ground pepper. Rub the spiced oil evenly over the corn. Wrap the cobs in foil and griddle for 20 minutes, rotating occasionally. Chop the broccoli into small florets and steam for 3 minutes. Heat the remaining oil in a large pan. Add the crushed garlic, stirring for a minute, then the kale, steamed broccoli and a pinch of salt. Sauté for 5 minutes. Serve your baked sweet potato with the greens and your smoky corn on the cob. This dish is surprisingly delicious the next day – I love leftovers!