The sweet taste of sweet potatoes, the heartiness of kale, and the spice of chili and cumin combine for a delicious side dish that is perfect with grilled chicken, lamb or beef, or with our almond-crusted salmon. If there is any left over, top it with some fried or scrambled eggs for a breakfast hash that will keep you going all morning.
Kale and Sweet Potato Sauté
- Cooking and Prep: 25 m
- Serves: 4
Prepare the Sauté
In a large skillet, heat one tablespoon (15 milliliters) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about five minutes or until starting to soften.
Stir in one teaspoon (five milliliters) cumin, two teaspoons (10 milliliters) chili powder and half a teaspoon (two milliliters) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for eight to 10 minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.
In the same skillet, heat the remaining one tablespoon (15 milliliters) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about five minutes or until kale is wilted and tender.
Return sweet potatoes to the pan and toss together. Cook for about 2 minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.
If the sweet potato cubes are larger than half an inch (one centimeter), they may take longer to cook.
Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca
Reprinted with publisher permission. Available where books are sold.
Image credit: Tango Photography / robertrose.ca
Recipe found on page 161.