Recipe: Kale and Sweet Potato Saute

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