KALE AND SWEET POTATO SAUTE
"The simple combination of kale, sweet potatoes, and Mexican spices tastes great on its own as a basic side dish, but it can easily work as a main course, as well."
"I have added a fried egg to each serving to turn it into a breakfast hash and have used it as a taco filling. It also makes a nifty topping for tostadas: pick up tostada shells (crisp corn tortillas) at the grocery store and top them with the sauteed vegetables, chopped fresh cilantro, avocado cubes, and a scattering of crumbled queso fresco."
2 tablespoons olive oil, divided use (plus more if needed)
1 1⁄2 pounds sweet potatoes (2 medium), peeled and cut into 1⁄2-inch cubes
3⁄4 teaspoon kosher salt, divided use
1 tablespoon chili powder, divided use
1 1⁄2 teaspoons ground cumin, divided use
2 cloves garlic, minced
1 medium bunch kale (about 10 ounces), center ribs and tough stems removed, leaves shredded
1 tablespoon water
In a large (12-inches or wider) nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, for about 5 minutes, until starting to soften.
Stir in 1/2 teaspoon of the salt, 2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch more oil if the pan seems dry, then continue cooking, stirring occasionally, for 8 to 10 minutes more, until the sweet potatoes are golden brown and cooked through. (If the sweet potato cubes are larger than 1/2-inch, they may take longer to cook.) Transfer the sweet potatoes to a bowl.
In the same pan, heat the remaining 1 tablespoon oil and the garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add the kale - a little at a time until all of it fits in the pan - and turn it with tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and cook for about 5 minutes, until the kale is wilted and tender.
Return the sweet potatoes to the pan and heat for about 2 minutes more, until heated through. Taste and season with salt if needed.
Serve hot.
Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: Brassicas by Laura B. Russell
"The simple combination of kale, sweet potatoes, and Mexican spices tastes great on its own as a basic side dish, but it can easily work as a main course, as well."

"I have added a fried egg to each serving to turn it into a breakfast hash and have used it as a taco filling. It also makes a nifty topping for tostadas: pick up tostada shells (crisp corn tortillas) at the grocery store and top them with the sauteed vegetables, chopped fresh cilantro, avocado cubes, and a scattering of crumbled queso fresco."
2 tablespoons olive oil, divided use (plus more if needed)
1 1⁄2 pounds sweet potatoes (2 medium), peeled and cut into 1⁄2-inch cubes
3⁄4 teaspoon kosher salt, divided use
1 tablespoon chili powder, divided use
1 1⁄2 teaspoons ground cumin, divided use
2 cloves garlic, minced
1 medium bunch kale (about 10 ounces), center ribs and tough stems removed, leaves shredded
1 tablespoon water
In a large (12-inches or wider) nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, for about 5 minutes, until starting to soften.
Stir in 1/2 teaspoon of the salt, 2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch more oil if the pan seems dry, then continue cooking, stirring occasionally, for 8 to 10 minutes more, until the sweet potatoes are golden brown and cooked through. (If the sweet potato cubes are larger than 1/2-inch, they may take longer to cook.) Transfer the sweet potatoes to a bowl.
In the same pan, heat the remaining 1 tablespoon oil and the garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add the kale - a little at a time until all of it fits in the pan - and turn it with tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and cook for about 5 minutes, until the kale is wilted and tender.
Return the sweet potatoes to the pan and heat for about 2 minutes more, until heated through. Taste and season with salt if needed.
Serve hot.
Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: Brassicas by Laura B. Russell
MsgID: 3157160
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Sweet Potato Recipes - 11-19-14 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Sweet Potato Recipes - 11-19-14 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Sweet Potato Recipes - 11-19-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Sweet Potato Gratin (using cinnamon, cloves and nutmeg) |
Betsy at Recipelink.com | |
3 | Recipe: Kale and Sweet Potato Saute |
Betsy at Recipelink.com | |
4 | Recipe: Chicken Hash with Sweet Potatoes (using cooked chicken) |
Betsy at Recipelink.com | |
5 | Recipe: Trisha Yearwood's Sweet Potato Souffle with Pecan Topping |
Betsy at Recipelink.com | |
6 | Recipe: Sweet Potato Waffles (and how to make oat flour) |
Betsy at Recipelink.com | |
7 | Recipe: Bourbon Sweet Potatoes (baked with brown sugar and spices) |
Betsy at Recipelink.com | |
8 | Recipe: Cinnamon Streusel Sweet Potato Pie with Vanilla Whipped Cream |
Betsy at Recipelink.com |
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