This is amazing topped with a fried egg and eaten for breakfast. It reheats great. The sweetness of the potatoes contrasts perfectly with the taste of kale--and the Southwestern spices complement the whole mess beautifully. We get kale regularly from the Colvins, and, while I always enjoy it, this week I was desperately hoping they'd come through for me because I wanted to make this again! (And, thankfully, they did.) The author of this recipe notes that the mixture is also good topping a tostada (add queso fresco, cilantro, avocado cubes, etc.).
Kale and Sweet Potato Saute
- 2 T. olive oil, divided
- 1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1/2-inch cubes
- 3/4 t. kosher salt, divided
- 1 T. chili powder, divided
- 1 1/2 t. ground cumin, divided
- 2 cloves garlic, minced
- 1 medium bunch kale (about 10-ounces), center ribs and thick stems removed, leaves chopped and shredded
- 1 T. water--or more
- Combine: 1/2 t. salt, 2 t. chili powder, and 1 t. cumin in a small bowl. Combine 1/4 t. salt, 1 t. chili powder, and 1/2 t. cumin in another small bowl.
- Heat 1 tablespoon oil in a large nonstick skillet. If using a stainless steel skillet, you will need more oil. Add potatoes and cook, stirring occasionally, for about 5 minutes. When the potatoes have started to soften, stir in the first spice mixture (and more oil if the pan is too dry). Continue cooking and stirring until potatoes are golden brown and cooked through. This will take anywhere from 8-10 minutes if your potato chunks are pretty small to quite a bit longer if you just roughly chopped them like I did.... When cooked, transfer to a bowl.
- Heat remaining oil and the garlic in the same skillet. When garlic sizzles, add kale a handful at a time (turning it over with tongs) until it all fits in the skillet. Stir in second spice mixture and water and cook for 5 minutes, until kale is wilted and tender. Add potatoes back to the pan and heat through.
- Serve as is, or top with fried eggs for breakfast, or on top of tostadas for a light dinner.