Sweet potatoes and kale

  Or should I just say Heaven on a plate? I wouldn't be wrong (I rarely am, by the way). This combination is soooo good, I could eat this every day! This recipe requires the maple-balsamic reduction we made for the Tomato salad, so please refer to that post for the recipe. I hope you like this creation as much as I do!


   - 3 sweet potatoes

   - 1 red onion, sliced
   - 3 garlic cloves, smashed then minced
   - a small bunch kale, de-stemmed and chopped into strips
   - extra virgin olive oil
   - maple-balsamic reduction ( recipe here )
   - salt and pepper

     Peel and cut the sweet potatoes into cubes, place them in a large bowl, add salt, pepper and drizzle enough evoo to coat them well. Arrange the sweet potatoes on a baking sheet and roast them at 375 F. Meanwhile, heat 2 Tablespoons evoo in a non-stick pan, add the sliced onions and sauté until they begin to take a golden color, add the minced garlic and sauté for about 30 seconds more, until garlic is fragrant, then add the chopped kale, salt and pepper and, stirring frequently, sauté until the kale is wilted. Combine the sweet potatoes with the kale and drizzle with balsamic reduction to taste. 

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