June 28, 2016
Dinner, Side Dishes, Vegetables,
Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Microwave, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"Got the base recipe from another website. I added to it to make it my own. If I must say so myself, it was pretty delicious!"
Place sweet potatoes in a glass bowl and cover with a paper towel. Steam in microwave 2-3 minutes just until potatoes are fork tender*.
Heat olive oil in a large skillet over medium heat. Add onions to pan and saute until soft and translucent, about 3 minutes. Then add garlic and saute 1 minute. Add thyme and rosemary and saute 2 minutes.
Increase heat to medium-high and add butter and sweet potatoes to skillet. Season with salt and pepper and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add crushed red pepper flakes and saute a minute more.
Lower heat to medium/low and add kale to skillet. Season again with salt and pepper. Allow to cook until kale is wilted, then stir to mix with potato chunks. Cover and let cook, stirring occasionally, till kale is tender. Serve warm.
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Very tasty combination. I like to chop the kale fairly fine. I was a bit confused what to do with the kale when I added it - do I add the kale over the sweet potatoes and not stir, let it wilt then stir to mix in the sweet potatoes? The finished recipe is delicious and will be made again.