Kale and Sweet Potatoes
Mise En Place - when all ingredients are in its place and ready to go
Kale -shall I say more?! Some love it - more not! There’s hope for this vibrant bitter, tough, super healthy green leafy vegetable. It’s all in the recipe and technique.
I had plenty of kale in my fridge. My mother used to say “everything in the fridge soup/dish” when asked what’s in the recipe. Doesn’t sound too appetizing but my mom’s cooking was exceptionally delicious. The trick: food combining, creating colors on your plate, eating seasonally and cooking from your heart. Enter your kitchen with love - your food will take on another level. My husband Stu: “I can tell you made this with love” - they know!!! True story!
Another cute story: my friend Jenn and I entered a cooking contest. We were the ‘Kale Us Crazy’ duo. We came in second place. Why? The judges were head chefs at the Cheese Cake Factory - wish we knew in advance. Prepare to succeed! Know your customers! First place winner was the deep fried patties. I’m sure they were delicious. Our dish was vegetable based, sautéed, great presentation and we had fun! Win Win! Judges were impressed - but we didn’t fry our food. The bar was too high!!! Go figure! lol
Jenn and I deciding on our strategy - cooking competition
second place - cheese cake factory judges went for the deep fried croquettes
Recipe: Inspired by Divya Alter - owner and head chef of Divya’s kitchen -Ayurveda
1 medium sweet potato, peeled or washed and leave skin on - 2 cups cubed
2 tbsp ghee (clarified butter), sesame oil or olive oil
2 tsp fresh ginger root - thinly sliced - julienne style - long thin strips
1/8 tsp masala spice
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 bunch kale (1 1/2 lbs) - remove stems, tear or cut into 2 inch pieces - 5 cups
sprinkle lime or lemon juice as a garnish (lime is more bitter, lemon sweeter)
drizzle of olive oil on top of dish (combined with the lime is delightful)
-preheat oven to 400 degrees
-place cubed sweet potatoes in baking dish, drizzled with 1 tbsp ghee or oil and mix to coat
-bake for 25 minutes until sweet potato cubes are golden and soft
-now for the KALE -heat large skillet over low heat and add 1 tbsp ghee or oil, add ginger and toast for 15 seconds until the ginger browns
-add masala, pepper, salt, and kale and mix well using salad tongs or two large utensils - you’ll have more control as you’re mixing
-cover and cook for 3 minutes - kale will wilt and soften and turn gorgeously green
-stir after 2-3 minutes and if dry add a tbsp of water
-garnish the kale with olive oil and lime juice
-serve the roasted sweet potatoes on a bed of sautéed kale
Genia’s Spoon Me Tips: Other greens can be used instead of kale. Green veggies rock! Enjoy this fall and winter dish with collards, spinach or chard, too. The sweet potatoes can be replaced with beets, celery root, carrots or turnips. You can literally make this dish everyday using different vegetables. Brilliant!
Warm and vibrant love,
Genia