This is a dish I threw together one afternoon this week. I had a ton of kale on hand, a sweet potato, and some canned beans that I wanted to use. The sweet potatoes are SO delicious. I roasted them in the oven with smoked paprika and cinnamon. Really interesting combo but it worked.
Kale is definitely one of my favorite greens. I decided to simply sauté it with some garlic and olive oil, and then dressed the salad with a little lemon juice and fresh chopped rosemary.
So simple and healthy. This is great as a side or a main dish.
Prep time: 10 minutes
Cook time: 25 minutes
1 sweet potato, peeled and diced into 1/2-3/4 in. chunks
1/2 tsp. cinnamon
1/2 tsp. smoked paprika
5-6 cups of kale
1 (15 oz.) can great northern beans, drained and rinsed
2 cloves garlic, finely chopped
1 T. fresh rosemary, finely chopped
juice of 1 lemon
pinch of red pepper flakes
salt and pepper
Preheat oven to 400℉. Place sweet potato chunks on baking sheet, and toss with about 2 T. olive oil, cinnamon, smoked paprika, and salt and pepper. Roast for 15-10 minutes, until potatoes are tender and golden.
While potatoes are roasting, heat a large skillet over medium/high heat with about 2-3 T. olive oil. Sauté garlic for 30 seconds to 1 minute, until fragrant, then add kale in batches and sauté for 10 minutes or so until it is wilted a bit. (Kale won’t wilt much it is such a sturdy green). Turn off heat, add can of beans to the kale, and let heat through for a minute or so. Squeeze lemon over kale mixture and add pinch of red pepper, rosemary, and salt and pepper to taste. Toss to combine. Once sweet potatoes are done roasting, let cool for about 5 minutes before adding them to the kale. Toss sweet potatoes with kale mixture, and serve. This would be yummy with a little grated parm or some toasted pine nuts or walnuts on it too.