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Recipe by Jill Hillhouse and Lisa Cantkier

Kale and Sweet Potato Sauté

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

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 [recipe in the cookbook]. 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.

Ingredients

Main ingredients

  • 2 tablespoons (approx. 30 milliliters) Bartenura Extra-virgin Olive Oil, divided

  • 1 and 1/2 pounds (750 grams) sweet potatoes (2 medium), peeled and cut into 1/2-inch (1-centimeter) cubes

  • 4 and 1/2 teaspoons (22 milliliters) ground cumin, divided

  • 3 teaspoons (15 milliliters) chili powder, divided

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 bunch curly or Lacinato kale (about 10 ounces/300 grams), center ribs and tough stems removed, leaves shredded

  • 1 tablespoon (15 milliliters) filtered water

  • freshly ground Gefen Black Pepper (optional)

Directions

Prepare the Sauté

1.

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.

2.

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.

3.

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.

4.

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.

Tips:

If the sweet potato cubes are larger than half an inch (one centimeter), they may take longer to cook.  

Notes:

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About

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.

Kale and Sweet Potato Sauté

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Cathie Herbert
Cathie Herbert
1 year ago

Also, the full amount of salt is not stated in the recipe.

Cathie Herbert
Cathie Herbert
1 year ago

It was far too spicy for us & we like spicy food! I tried to save it by adding some chopped red cabbage & garnished it with some plain Greek yoghurt to try to cool it down.Will make again but half the spices.

Betty
Betty
3 years ago

delicious side dish or salad can be served as side or salad, I always get compliments on it and it satisfies the dieters in the family!