For those of you who love veggies this one will be a no-brainer. It’s easy, versatile and oh so tasty for so few ingredients. For those of you who aren’t as adventurous with vegetable recipes don’t be afraid. I’ve tested this recipe on my husband who’s an “I-only-like-steamed-broccoli” kind of guy and he enjoyed it. So much so he asks me to make him a plate whenever I prepare it, which is a pretty big deal.
I’ve made a similar version to this recipe using new potatoes. I stumbled onto this version when all I had lying around was a sweet potato and thought, why not? This recipe is so simple using only two main ingredients and can be used as a breakfast dish along side a poached egg or works great as an all inclusive side dish for dinner. I like recipes like this that don’t have too much fuss. They taste great and I can get vegetables on the table with ease.
In this dish the kale and sweet potato take center stage with just a pinch of garlic salt to tie it in together. Both the sweet potato and kale provide a great source of Vitamin A and fiber along with other nutrients. While I love this recipe by itself I think it really does shine with a soft poached egg…just my opinion. Give it a try and let me know what you paired it with.
- 1 teaspoon extra virgin olive oil
- 1 small sweet potato, diced
- 2 kale leaves, broken from stem and roughly chopped
- garlic salt to taste
- Heat olive oil in skillet over medium heat. Add the diced sweet potatoes, add the garlic salt and cook, stirring frequently so the sides don't burn, for about 4 minutes.
- Add the kale, saute for another 3 to 4 minutes or until the sweet potatoes are fork tender. Serve!