Recipes » Main Dish » Sweet Potato and Kale Sauté
T. Colin Campbell Center for Nutrition Studies

Sweet Potato and Kale Sauté

By 10 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 5(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

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
Whole Food, Plant-Based Living: Getting Started

Instructions

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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