Recipes » Main Dish » Sweet Potato and Kale Sauté

WFPB Cooking: Gluten-Free Bread Baking for Beginners

Whole Food, Plant-Based Living: Getting Started

By LeAnne Campbell, PhD

(10)

What I’ve learned about cooked kale is that you need to make the perfect sauce. A lemon-mustard sauce with a touch of sweetness from diced sweet potatoes complements cooked kale nicely!

Yield: Servings: 4-5

Gluten Free Low Sugar Nut Free

Ingredients

Sauté

2 sweet potatoes, peeled and diced (4 cups)
2 Tbsp vegetable broth
¼ cup cup onions, diced
1 bunch kale, chopped (6-7 cups)

Lemon Mustard Sauce

¼ cup lemon juice
¼ cup reduced- sodium soy sauce
1 Tbsp Dijon mustard
1 tsp dried dill
1 tsp cornstarch mixed with 2 Tbsp water

Instructions

1. In a pot, cover potatoes with water and cook over medium heat until potatoes are soft but not mushy. Drain.
2. In a medium skillet, combine the vegetable broth, onion, and kale. Cover and cook over medium heat for 3-5 minutes, until kale softens.
3. Add potatoes to skillet.
4. In a saucepan, combine all sauce ingredients and cook over medium heat until it thickens.
5. Gently stir 6 Tbsp of sauce into the skillet. Cook for 2-3 minutes, adding up to 2 Tbsp of additional sauce if necessary.
6. Serve warm.

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Name: Sweet Potato and Kale Sauté
Ingredients: 2 sweet potatoes, peeled and diced (4 cups); 2 Tbsp vegetable broth; ¼ cup cup onions, diced; 1 bunch kale, chopped (6-7 cups); ¼ cup lemon juice; ¼ cup reduced- sodium soy sauce; 1 Tbsp Dijon mustard; 1 tsp dried dill; 1 tsp cornstarch mixed with 2 Tbsp water

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Sweet Potato and Kale Sauté

Ingredients

Ingredients

Instructions

Instructions

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