Kale & Roasted Sweet Potatoes

This is for our kale-loving friends! My friend suggested this beautiful combination of caramelized red onions, sautéed kale and roasted sweet potatoes. I thought that lots of garlic and slivered almonds would add a nice touch! This dish is great on its own as a hearty meal, or as a side-dish with some quality protein. Kale is king of superfoods as its chockfull of anti-cancer and anti-inflammatory properties, and sweet potatoes are a great source of fibre and beta carotene, a powerful antioxidant, making this dish a nutritional powerhouse!


 Kale & Roasted Sweet Potatoes

  •  6-8 cups kale, washed and chopped (ribs removed)
  •  2 medium sweet potatoes (or yams), cubed and roasted (see below for directions)
  •  1/2 red onion, sliced
  •  3-4 cloves garlic, chopped
  • 1/4c slivered almonds
  • Extra-virgin olive oil, about 4-5 tablespoons
  • Sea salt

To roast the sweet potatoes (or yams): Combine the sweet potatoes with a couple tablespoons of the olive oil in a shallow baking tray or roasting pan. Generously sprinkle with sea salt. Roast at 425degrees F for 20-30 minutes, or until a fork pierces them easily. Set aside.

Heat a skillet on medium-heat with 1-2 tablespoons of olive oil. Add in the onions and cook until soft, about 10 minutes. Remove the onions from the skillet. Add in a fresh tablespoon of olive oil and heat on medium heat. Add in the garlic and cook, stirring for 2-3 minutes. Toss in the kale, seasoning with the sea salt. Stirring occasionally (so as to not let the kale or garlic burn), sauté the kale until tender, but not overcooked – about 10minutes.

In a large serving bowl, combine the sautéed kale, roasted sweet potatoes, red onions and slivered almonds. Can be served hot or room temperature. Enjoy!


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