1/2 pound (or small bunch) of kale
2 teaspoons olive oil + 1 teaspoon in spray bottle
2 Tablespoons finely chopped onion
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 pounds sweet potatoes, chopped into small cubes
Optional toppings: fresh thyme, balsamic glaze, nonfat Greek yogurt, low fat sour cream
Wash and pat dry kale. Remove leaves from stems (my favorite tool) and discard stems. Tear or cut the leaves into 2-inch pieces. You should have about 4 cups. Set aside.
Heat olive oil in a 12-inch nonstick or cast-iron skillet over medium heat. Add onion and sauté for about 2 minutes. Add garlic and kale and continue to sauté for another 4–5 minutes, or until kale is slightly wilted and garlic is lightly browned, stirring occasionally. Place in medium bowl and set aside. Do not wash skillet!
Spray skillet generously with olive oil. Place half of the sweet potato cubes, covering the bottom of the skillet. Spray lightly with olive oil and sprinkle with half of salt and pepper. Spoon kale mixture over the potatoes, spreading evenly. Arrange the remaining sweet potatoes on top, covering mixture. Spray with olive oil, and lightly sprinkle with remaining salt and pepper. Cover with foil and place a smaller, heavy skillet or lid on top, weighing down the mixture.
Cook over medium-low heat for 30–35 minutes, checking occasionally to make sure the crispy is not burnt :). This will create a crusty potato sensation on the bottom, with tender potatoes and steamy kale on top.
Option to invert mixture onto serving plate, or just cut and serve from skillet. Sprinkle with some fresh thyme (or other suggested options) for a beautiful side dish, or top with any cooked meat or non-meat crumbles for a full meal.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.