This hearty Kale and Sweet Potato dish keeps well in the refrigerator for a few days and can be a real lifesaver on those days when you’ve got a tight schedule. It takes about twenty-five minutes to prep and cook. Cutting the sweet potatoes into ¼ size cubes helps shorten the cooking time of this nutrient-dense and delish dish. Feel free to substitute butternut squash.

2 cups cubed and peeled sweet potatoes, cut into ¼-inch cubes (about 1 large or 2 medium)
1 Tbsp. coconut, olive, or avocado oil
½ cup thinly sliced red onion (about ½ small onion)
3 cloves garlic, minced
4 cups kale, tightly packed, washed, and torn with tough stems removed (about 1 bunch)
Sea salt and pepper to taste
Avocado, fried eggs, Lemon wedges, optional


Heat oil in a large skillet placed over medium-high heat.
Add sweet potato and onion. Sauté, stirring occasionally, for 5-8 minutes or until onions and potatoes start to soften a bit.
Add garlic and cook an additional 30 seconds or until fragrant.
Add 2 Tbsp. water and cover with a lid. Cook additional 3-4 minutes or until potatoes are just about done.
Add kale, toss well, and continue to cook for 3 minutes, stirring occasionally, until kale is wilted and tender.
Remove from heat, season with salt and pepper to taste. Serve with lemon wedges, avocado slices, or a fried egg, if desired


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