2 tbsp olive oil
150g kale (or spinach)
100g feta, crumbled
Wrap each kumara in aluminium foil and place on a large oven tray. Cook, turning halfway, for 1 hour.
Heat a large saucepan over medium heat. Place the kale in the saucepan, drizzle with olive oil, season with salt and pepper and cook until bright green.
Using a sharp knife, make a slit in the kumara and carefully squeeze the sides to open.
Stuff the kale between the kumara, top with crumbled feta and season with salt and pepper.