Kale and Cannellini-Stuffed Sweet Potatoes (V/GF)

This is one of my favorite meals. It's easy, it's beautiful, and it's full of so-called superfoods. The most taxing part of this meal is baking the potatoes. It seems to take at least an hour at 375 for two medium potatoes. The rest is easy:

Over medium heat, toss in olive oil, chopped garlic, spices (I like cayenne and cumin), then kale, and let the kale sort of wilt, but not for too long. I like to add in the can of beans at the last minute, as they're already cooked and only need heating. All of this takes 5-10 minutes.

Once the potatoes are full baked, cut in half and add in the kale/cannellini mixture. I have never been able to properly stuff my potatoes, mostly because they're too hot for me to slit and then squish open with my hands. An obvious solution would be to use a towel to do it, but I figure it's all going to get mixed together either way. So my picture is not as neat as it would be with a proper stuffing, but I still think it's lovely with the colors:

My friend Lizz (who actually knows how to cook) suggested chard, another dark, leafy green, instead of kale. Next time I shall try it!

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