Ingredients
- 3/4 to 1 pounds sweet potatoes (2 large, peeled and cut into 1" chunks)
- 1 pound kale, ribs removed and roughly chopped
- 4 ounces yellow onion, diced (1/2 onion)
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 tablespoon butter
- 1 tablespoon maple syrup
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil (extra-virgin)
- Salt and pepper, to taste
How to Make
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Step 1: 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*.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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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Note: Pre-steaming the sweet potatoes is optional but highly recommended. Increase saute time if not steaming potatoes
We hope you enjoy this recipe!
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