I grew bunches and bunches of kale in my community garden this year, and this recipe was an attempt to cook with it! I thought it turned out great--the contrast in flavors was delicious, and it is such a healthy dish!
|fresh bunch of kale from my garden!|
|diced sweet potatoes/yams|
|the sauteed kale, garlic and onions|
|combine for the finished side dish!|
What to do:
Drizzle 2 or 3 medium sweet potatoes cut into 1-inch cubes with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until tender. Meanwhile, heat one tablespoon coconut oil with chopped garlic and saute one medium onion in this mixture. Add the kale and saute until wilted. Cool both the kale and the sweet potatoes. Combine into a bowl, add two tablespoons red wine vinegar and top with fresh thyme! Serve cold.