Roasted Maple Cinnamon Sweet Potatoes with Crisp Sage

It's 92 degrees here in CO, but I felt like cooking something that reminds me of Autumn. I will serve these amazing potatoes with a hearty spinach salad and call it a meal! 

Roasted Maple Cinnamon Sweet Potatoes with Crisp Sage 

Ingredients:
3 large sweet potatoes, peeled and diced into 1 inch cubes
2 tablespoons olive oil
2 1/2 tablespoons maple syrup
2 teaspoons cinnamon
Salt and pepper, to taste
2 tbs fresh sage, sliced thin  (about 8 leaves)
1 tbs coconut oil (or oil of choice for frying the sage)

Directions:

• Preheat oven to 400 ° F.  Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper
• In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper
• Add the sweet potatoes and toss to coat
• Spread potatoes in an even layer onto the baking pan
• Roast for 30 to 35 minutes or until lightly browned and starting to crisp
• Remove from oven and set aside
• Heat coconut oil in a small skillet over medium-high. Add sage and stir for about 10 seconds, until fragrant and crisp. remove and add to the potatoes. 
• Eat and enjoy!  

Kale salad with sharp cheddar, apples and pine nuts

I haven’t always been a fan of kale. But this salad has been my go-to lunch lately. This combination is super flavorful and healthy. Sometimes I eat it with a baked sweet potato and it’s literally the tastiest lunch... it definitely beats eating cold gluten-free macaroni and cheese and half chewed strawberries from my daughters plate!

The coolest thing is that you can put the dressing on in the morning and by lunch you have the best dressed kale and it is not soggy. Even after 24 hours it still will not be soggy. It’s a great salad for traveling, to-go lunches or just about anytime! I  generally follow the recipe from The NY Times  except I substitute the sliced almonds for pine nuts. Almonds will work well or any nuts of your choice.

Kale salad with sharp cheddar, apples and pine nuts

Ingredients:

4 cups very finely chopped or slivered curly kale or Russian kale (large stems removed)
3 tbs pine nuts (optional, toasted)
1 apple, sliced thinly or diced (I use gala or honey crisp)
2 ounces sharp cheddar cheese, cut in 1/4-inch dice or grated
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Directions: 

Whisk together the lemon juice, salt, garlic and olive oil. In a large bowl, add dressing to the kale and toss well. Set aside in fridge until ready to serve (at least 15 minutes and up to 24 hrs).

When ready to eat, top salad with apples, pine nuts, cheddar cheese, sprinkle with Parmesan and serve up!

Vegetable Coconut Curry

This recipe was recommended by my SIL to try out. It was definitely an easy way to eat a bowl of vegetables on a cold winter night. The sweet potato in this recipe elevates the flavor of the curry. I will surely be making this again.

Vegetable Coconut Curry

Vegetable Coconut Curry

(adapted from Harriet Emily blog)

Ingredients:

1 medium sweet potato
1 medium baking/russet potato
10 stems broccoli or broccolini
2 tbs coconut oil
1 onion
1 or 2 red chili peppers- depending on spice (I only had green, but will use red next time!)
2 garlic cloves
1 zucchini
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp all spice
1 tsp ground ginger
1 tsp chile powder (add more if you like more spice)
1 cube of vegetable bouillion (make sure they are GF. I use Edward and Sons)
1 14oz can of diced tomatoes
1 14oz can of coconut milk
1/2 cup frozen peas- thawed
1/2 cup spinach

Directions:
1. peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and zucchini. De-seed and chop your chile. Set aside.

2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes.

While they cook, add the onion, garlic and chile into a large wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add zucchini and cook about 2 minutes.

3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chile and bouillon cube into the pan with the onion mixture. Stir together, and then add the diced tomatoes and coconut milk. Now add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

4. When the potatoes have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken. Lastly add in the peas and the spinach, cook for about 2 more minutes.

5. Remove from heat and serve with rice! 

Vegetable Coconut Curry

Spices! 

Easy Strawberry Mango Salsa

Has it really been 4 months since my last post?! I have been cooking like a fool (and obviously not posting anything).  My little one is eating me out of house and home. It seems I buy more avocados than the store can keep in stock! Anyway, onto this amazing and fresh salsa...I have a feeling it's going to become a summer staple in our house. Tonight, it will go on grilled chicken for dinner with some broccoli on the side. Fresh, easy and flavorful! Hope you enjoy.

Easy Strawberry Mango Salsa

Ingredients:
1 mango, peeled, cored and diced
1 cup strawberries, diced
1/4 cup red onion, minced
1/2 lime, juiced
handful of cilantro, chopped coarsely
1 small jalapeño, seeded and diced or 1/2 tsp red pepper flakes (to taste for spiciness)

Directions:
put all ingredients into a bowl and stir. Refrigerate until ready to use. Top on grilled chicken or salmon or eat with corn chips!

-L

Gluten Free Black-Eyed Peas with Ham and Spinach

Happy New Year!

I haven't been able to put together any posts lately and it's not because I haven't been cooking. I have been cooking a whole bunch! My 9.5 month old baby is keeping my quite busy and is the best little eater ever (I started her on baby led weaning at about 7 months old). I feel like I am constantly in the kitchen (and the hubby is constantly doing dishes)!

This black eyed peas recipe was straight from the New York Times. It was so good that I can't wait to make it again! I didn't have collard greens so I used spinach, but either will work. I also made a box mix (gasp!) of gluten-free cornbread mix to round out the meal. Super easy and super good!

Enjoy!

Gluten Free Black Eyed Peas with Ham and Spinach

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
½ teaspoon black pepper
½ teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
½ teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

DIRECTIONS
Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. 

 Recipe Source: Black-Eyed Peas with Ham Hock and Collards 

Fresh Herb Potato and Green Bean Salad for a Gluten Free Soiree

Sip and See Soiree!

I didn't want to have a traditional baby shower for a second baby so instead opted for a meet the baby brunch (a so called "sip and see"). My Little one is 10 weeks old and such a happy baby! The party was very small and only included a few of my friends from high school and college and my mom and sister. It was very low-key and relaxing.

I feel very busy and a tad bit tired these days, so I didn't want to do much cooking. The menu needed to be easy, look appealing, taste delicious and of course gluten free! Here's a sample of the offerings :)

• GF Chocolate cupcakes (trader joes)
• Salami, roasted turkey breast and black forest ham (boars head brand)
• Herbed goat cheese, semi-soft fontina, aged cheddar cheese with peppercorns and a sliced mild cheddar cheese
• Grapes and apricots
• Mixed Olives
• A Mimosa bar! Peach juice, French Lemonade, and mango juice paired with sparkling wine and a variety of fresh fruits to garnish
• Bread! Fresh baked brioche and multi grain bread from Revolution Bakery (100% gf bakery in Santa Fe)
• Fresh Vegetable plate with hummus (trader joes)
• Herbed Potato salad adapted from Cooking Light (recipe below)
• A few decorations including fresh flowers and a name banner

herbed potato salad 

cheese plate

chocolate cupcakes 

mimosa bar

bowl of fresh apricots

a personal name banner

beautiful peonies from the garden. classy. 

Herbed Potato and Green Bean Salad

Ingredients:

3 pounds Yukon gold potatoes
1 cup french green beans (blanched and cut in ½" pieces)
1 cup dry white wine
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill

Directions:

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Cut potatoes into about ½" pieces. Place potato slices in a large bowl and add green beans.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes/green beans; sprinkle with chives, parsley, and dill. Toss gently to combine. Serve salad warm or chilled.

xo 

L

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

This recipe was inspired by a pasta recipe in Martha Stewart Living. I made some tweaks and served it with gluten free gnocchi. It's a perfect autumn recipe, warm, comforting and full of flavor.

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

Ingredients:
Coarse salt and fresh ground pepper
12 ounces of gluten free gnocchi (I used Delallo brand)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, peeled, halved and flesh cut into 1/2-inch pieces (3-4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 cup whole-milk ricotta, for serving
Pine nuts, for serving

Directions:
1. Roast squash
Drizzle olive oil on diced squash, season with salt and pepper.
Roast in large roasting pan in 400 degree oven for about 30 min or until fork tender. Remove and set aside.

Once squash is done, make browned butter sage and gnocchi.

2. Boil water for gnocchi-
Follow directions on box of gnocchi (they only cook for 2 min in salted boiling water!)

While water is boiling....

3. In a large skillet, over medium heat add butter, melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes.

Turn down heat, Add squash to skillet and warm for a minute, stirring gently.

Gnocchi should be done now. Drain gnocchi and add to warm skillet of squash and butter. Stir together gently so the flavors marry together.

Remove from heat, serve on plate and add a dollop of whole milk ricotta, a drizzle of olive oil and a sprinkle of pine nuts.

Enjoy this warming, autumn comfort food!

Vegetable and Noodle Salad with Thai Peanut Sauce

This salad is an easy summer lunch or dinner. It's refreshing, colorful and pretty simple to put together, especially since I "cheat" and use Annie Chun's gluten free Thai Peanut Sauce!

                                      Vegetable and Noodle Salad with Thai Peanut Sauce

Ingredients:
1 package 100% Buckwheat Soba Noodles (if you can't find these, rice noodles will work just fine)
1 tbs olive oil
1-2 carrots, shredded
2 cups mixed greens or lettuce of your choice, chopped
1 red bell pepper, cut into thin strips
1 cup cucumber, chopped
2 cups cooked chicken, shrimp or tofu
2 tbs cilantro
1/2 cup to 1 cup gluten free Thai Peanut Sauce (depending on how much dressing you like)
Siracha sauce (optional for the extra kick!)

Directions:
Cook noodles according to package directions. Drain and toss with 1 tbs olive oil. Set aside.

In a large bowl, add carrots, lettuce, bell pepper, cucumber, chicken and cilantro together. Toss gently. Add noodles and peanut sauce to the vegetables and mix together until coated. Serve chilled or at room temperature. Serve with extra cilantro and Siracha sauce for spice. Enjoy!

Berry and Pine Nut Salad with Balsamic Orange Vinaigrette

                                     Berry Pine Nut Salad with Balsamic Orange Vinaigrette 

4 cups mixed baby greens

1/4 cup raspberries

1/4 cup blackberries

3 strawberries, sliced

handful of golden raisins

1 oz white cheddar cheese, diced

handful of pine nuts

Toss salad ingredients together in a large bowl and top with the amount of vinaigrette to your liking!

Orange Balsamic Vinaigrette (from Vegetarian.About)

2 tbs balsamic vinegar

1/4 cup olive oil 

juice of 1 orange

1/2 tsp sea salt

1/4 tsp fresh ground pepper

Combine all ingredients except oil in small bowl. While whisking quickly, add oil and combine well. Store unused dressing in a mason jar for a few days! 

Arugula and Grilled Veggie Pizza

Arugula and Grilled Veggie Pizza

Ingredients:

10" pre-made gluten-free pizza crust (I used the Gluten Free Bistro) 
Fresh Arugula and/or spinach  
Mushrooms, sliced 
Yellow peppers, sliced
Fresh tomato, sliced
Whole milk mozzarella cheese
Olive oil
Sundried tomatoes
Kalamata olives
2 Garlic cloves, minced
salt and pepper, to taste

Toss mushrooms and peppers in olive oil, season with garlic, salt and pepper. Sautée or grill for about 5 min over medium heat. Remove and set aside. 

Top pizza crust with a thin layer of olive oil, salt and pepper and mozzeralla cheese. Next,  layer on remaining toppings- arugula, both tomatoes, grilled veggies, olives etc. place directly on grill (set at low-medium) for about 12 minutes or until pizza crust is crispy and cheese is melting and bubbly.
(or bake in  400 degree oven for 12ish minutes, directly on rack) 

I don't have any measurements of ingredients for pizza because I just chop veggies to my liking. Feel free to add more or less of anything! Grilled pizza is the best! 

Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.

Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!

Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

Ingredients:
2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

Directions:
1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light

Caprese Quinoa Salad

I love summer meals because they can be created so easily with fresh flavorful ingredients. Quinoa is so good for you and takes on whatever flavors you want, be it southwest or italian style. This recipe is inspired by Megan's Cookin.  I hope you enjoy this healthy and delicious take on the italian caprese salad!

Caprese Quinoa Salad

Ingredients:
2 cups cooked quinoa
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella (use mozzarella pearls or cut into small slices)
15 large basil leaves, sliced into ribbons
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 to 3 tbs extra virgin olive oil

Directions:
1. Cook quinoa according to package directions and let cool completely.
2. Once cool, add tomatoes, cheese basil, salt and pepper to quinoa.
3. Drizzle olive oil on top and toss gently.
4. Serve immediately or refrigerate to allow flavors to meld together.

ENJOY!

Asian Noodle Salad with Grilled Chicken

Asian Noodle Salad with Grilled Chicken

Vinaigrette:
1 cup orange juice
1 tsp allspice
1/4 cup red wine vinegar
3 tbs honey or agave
2 tbs sesame oil
1/2 cup olive oil
1 tsp sea salt

Reduce orange juice with allspice to 1/2 cup over medium heat. Then whisk in vinegar, honey, salt and sesame oil. Slowly whisk in olive-oil. Remove from heat and set aside.

Salad:
10-12 cups baby greens
4 skinless, boneless chicken breasts (grilled with olive oil and salt and pepper)
8oz package 100% buckwheat soba noodles (cooked according to package directions)
1/4 cup scallions, sliced
1/2 cup carrots, julienned
1/2 cup sunflower sprouts
1/4 to 1/2 cup roasted peanuts

Mix all the ingredients, except chicken, together.  Add desired amount of vinaigrette and toss gently. Divide evenly among 4 to 6 plates and top with grilled chicken and extra peanuts and sprouts.

(I didn't have sunflower sprouts, so I used fresh peas for the photo)

Thanksgiving Side-Dish! Colorful Roasted Potatoes with Sage

This is probably one of the easiest and healthiest side-dishes you could have at your Thanksgiving dinner. Plus, it tastes delicious!

                                                        Colorful Roasted Potatoes with Sage

Ingredients
1 1/2 lbs. mixed fingerling potatoes (red, purple, yellow), cleaned and cut into about 1/2" to 3/4"cubes
1 1/2 lbs. red skinned sweet potatoes, peeled and cut into 1/2" to 3/4" cubes
1/4 cup olive oil
1/2 tbs coarse kosher salt
20 medium fresh sage leaves, roughly chopped

Preheat oven to 425°F. Combine all ingredients in a large bowl;  toss to coat well. Spread mixture in a single layer on a large rimmed baking sheet. Roast until potatoes are tender and begin to brown around the edges. Bake for 40 minutes, stirring at the 1/2 way (20 min) mark. Serve roasted potatoes warm or at room temperature.

Tomato Avocado Salsa

This recipe comes from a wonderful woman in Santa Fe. Della kindheartedly shared this recipe with me after I devoured it at a holiday party last year. Thankfully it is now my go-to salsa :)

1 14oz can diced tomatoes 

1 jalapeno, diced

2 scallions (use only the bottom half), diced

1 large handful of fresh cilantro

salt and pepper to taste (about 1/2 tsp each)

1 avocado, chopped

Directions

Add tomatoes, jalapeno, scallions, cilantro, salt and pepper to blender or food processor and chop for about 30 seconds. If not spicy enough, add sprinkles of chile pequin (red pepper flakes). 

Transfer to a serving bowl and top with slices of avocado. Serve with corn tortilla chips.  

Zucchini stuffed with Quinoa and Cannellini Beans

                                      

Ingredients 

1/2 cup red quinoa, rinsed

4 med zucchini

1 can (15 oz) cannellini beans, rinsed

1 cup grape or cherry tomatoes, quartered

1/4 cup pine nuts

2 cloves garlic, chopped

1/2 cup grated Parmesan cheese

3 tbs olive oil

Heat oven to 400°F. In a large saucepan, combine quinoa and one cup water. Bring to a boil. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed. about 10-15 minutes. 

Meanwhile, cut the zucchini in half lengthwise and scoop out seeds. Arrange in a large baking dish, cut sides up. Fluff the quinoa and fold in the beans, tomatoes, pine nuts, garlic and 1/4 cup of the cheese, and 2 tbs olive oil. Spoon the mixture into the zucchini. Top with the remaining oil and Parmesan cheese. Cover with foil and bake for 25-30 minutes, or until the zucchini is tender. Remove the foil and bake about 8 minutes more. 

 (this recipe has been adapted from Real Simple Magazine, Zucchini with Quinoa Stuffing)

Honey Roasted Sweet Potatoes

These sweet potatoes are great as a side dish or even a top a spinach salad. They are easy to make and super healthy! Packed with Vitamins A and C and beta carotene, sweet potatoes should not only be eaten on Thanksgiving day!

This recipe is taken straight from the Food Networks, Ellie Krieger. Thank you Ellie! :)

Ingredients:

2 lbs sweet potatoes

2 tbs olive oil

2 tbs honey

1 tsp fresh lemon juice

1/2 tsp sea salt

Directions:

Preheat oven to 350°F. 

Peel and cut potatoes into 1 inch pieces and put into a 9x13in baking dish. In a small bowl, whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with salt and bake for one hour (or until potatoes are tender), stirring occasionally.

Swiss Chard & Sweet Potato Gratin

I'm in love. This is one of the best gratins I have EVER had. It's rich, creamy, a tad sweet with wonderful flavors of chard and Gruyere cheese. I had this for dinner with a side of steamed broccoli. Nothing else needed. The recipe is originally from Smitten Kitchen, but needed to be adapted. First I needed to make it gluten free, and second I didn't want to make a dish that served 12 people! You will be pleasantly surprised. It is fantastic!

Serves 4-5
Ingredients 
1/4 stick butter
1/2 small white onion, finely chopped
2 bunches swiss chard, cleaned, leaves only and cut into 1 inch pieces
pinch of nutmeg
1 garlic clove, minced
1 cup of heavy cream or whole milk
1 tbs gluten free flour
1 lb red-skinned sweet potatoes, peeled and cut into 1/8 inch thick rounds
1 tsp fresh flat leaf Italian parsley, minced 
1 tsp fresh thyme, minced
sea salt and fresh ground pepper

1 cup Gruyere cheese, coarsely grated


Directions
Prep the Chard: Heat 1 tbs butter over medium heat in wide 6-qt pot, add onions and cook until softened. Add greens and nutmeg, stir until all leaves are wilted. Season with salt and pepper. Transfer to a colander and drain well. Press out excess moisture with the back of a large spoon. 
Make Sauce: combine milk and garlic in a small sauce pan. Bring to a simmer and keep warm. In a larger sauce pan, heat 1 tbs butter and add GF flour, whisking constantly (do not let burn). Slowly add in milk/garlic and continuing whisking , bringing to a simmer. You have just made a gluten free roux! Season with salt and pepper. Remove from heat and set aside. 
Assemble Gratin: Preheat oven to 400°F. Butter a 8x8 baking dish (I used an odd 6 x12 oval shaped dish). Spread 1/2 the sweet potatoes in the dish. Sprinkle with salt and pepper and 1/4 of the herbs and 1/4 cup of the cheese. Now top with 1/2 of the greens, 1/4 of the herbs and 1/4 cup of cheese. Now poor 1/2 of the milk mixture over the 2 layers. Season with salt and pepper. Add the remaining sweet potatoes, remaining herbs, 1/4 cup of cheese, the rest of the greens and again season with salt and pepper. Pour the remaining 1/2 of the milk mixture over the greens (pressing the vegetables slightly, to make sure they are submerged and moist). Sprinkle with the last 1/4 cup of cheese. 
Bake for 45 minutes until golden and bubbly. Let stand for 10 minutes before serving.