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Quick Side: Sautéed Kale & Sweet Potato

Apr 3, 2016

kale-and-sweet-potato_jamiesonBusy days call for easy dinners. This side pairs well with all proteins and is super healthy and tastes great.

I’m not one to usually ride the kale train (it’s good, but come on people?!), but it sautés well while keeping its heartiness. And this isn’t a recipe that really needs exact measuring—a little more or less of anything won’t hurt it—which helps a lot on Mondays when my brain isn’t fully functioning for the work.

Try it out and let me know how it goes!

 

Fridge:
2-3 cups or large handfuls of baby kale, roughly ripped up

Counter:
3 cups sweet potato, peeled and medium dice
2 garlic cloves, minced
Juice of half lemon, approximately 1½ Tbs
½ medium onion, thinly sliced (about ¾ cup)

 

garlic-cloves_Kat-Ward

 

Pantry:
1 tsp chili powder
¼ tsp crushed red pepper flakes
2½ Tbs olive oil
2 tsp salt
Fresh pepper to taste

Tools:
Baking sheet
Sauté pan
Wooden spoon
Measuring spoons/cups
Cutting board
Chopping knife

 

400px-Boerenkool

 

Directions:
Preheat oven to 375ºF.

Place peeled and diced sweet potatoes on baking sheet. Sprinkle with 1½ tablespoons olive oil, chili powder, 1 teaspoon salt and fresh cracked pepper to taste. Toss with your hands to cover all pieces well. Place baking sheet in the oven and bake for 45 minutes to an hour or until they are easily pierced with a knife. Remove from oven and set aside.

Heat sauté pan over medium heat. Add 1 tablespoon of olive oil. Once oil is hot, add onions and garlic, stirring consistently for a few minutes. When they have begun to soften, add crushed red pepper flakes and sauté for a minute longer. Then add your kale and remaining 1 teaspoon of salt and fresh pepper to taste.

Sauté for a few minutes until leaves just begin to wilt slightly and then squeeze half the lemon over it. Toss well. Sauté for a minute more before adding the roasted sweet potatoes. Sauté for another 30 seconds to one minute, and then remove and serve. Enjoy! Xo

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Jamieson_van_Loan_headshot111111Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast

 

Simple Sunday: Cinnamon Raisin Baked French Toast

Simple Sunday: Cinnamon Raisin Baked French Toast

 

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Photo, garlic cloves, by Kat Ward.

Photo of kale by Yinan Chen (www.goodfreephotos.com (gallery, image)) [Public Domain], via Wikimedia Commons.

Photo, flower of the sweet potato, by H. Zell (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons.

 




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