Sautéed Kale with Sweet Potatoes | Cook for Your Life
Sauteed Kale with Sweet Potatoes - Cook For Your Life- anti-cancer recipes

Sauteed Kale With Sweet Potatoes

4
Rated 4 out of 5
4 out of 5 stars (based on 23 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 3 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

These Sauteed Kale With Sweet Potatoes make a colorful dish and a simple delicious way to eat kale. Dark green leafy vegetables are so good for us – so are the deep orange yams!...


Ingredients

  • 1 large sweet potato (about 12-ounces) boiled or baked until just done, then cooled
  • 1 bunch of kale (curly, Lacinato, or Russian)
  • Sea salt, to taste
  • 1 to 2 cloves of garlic, thinly sliced
  • 1 sprig of fresh thyme, leaves stripped from the stem and chopped
  • 1 small green jalapeño pepper cored, seeded and thinly sliced into strips (optional)
  • 1 to 2 teaspoons extra virgin olive oil
  • Juice of 1 lime
  • 2 tablespoons roughly chopped cilantro (optional)
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

134 cals

Fat

3 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

26 g

Sugar

5 g

Fiber

6 g

Protein

5 g

Sodium

492 mg

Directions

  1. Rub the skin off the sweet potato and cut into a 1-inch dice. Set aside.
  2. Wash the kale. Strip the leaves from the hard stems, all the way up. Put them in a large saucepan with the water that clings to their leaves with 1 cup of cold water. Bring to a boil, add some sea salt and cover. Turn the heat down and cook until the leaves are wilted and just tender, about 5 minutes depending on their size and toughness.
  3. Drain the greens and run cold water over them to stop them cooking. Squeeze all the excess water out of them, roll them into a ball and roughly slice them up. At this point, you can freeze them if you have too many to use in one sitting.
  4. Heat the oil in a wide frying pan over medium-high heat. When it starts to ripple, add the garlic, thyme and jalapeño pepper if using. Cook stirring until the garlic starts to color. Don’t let it burn – it should get no darker than a pale golden brown. This will flavor the oil. Discard the garlic.
  5. Add the diced sweet potato. Saute until it is heated through. Add the chopped kale. Mix  and cook for 5 minutes.  Stir in the lime juice, sprinkle with chopped cilantro, cook for a minute more to blend the flavors. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 4 out of 5
January 9, 2016
anonymous

No Title

Rated 4 out of 5
December 6, 2015
anonymous

Leave a Review

Your rating/review has successfully been submitted!

Please Login

In order to post your review, we ask that you please login or sign up!