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  • Riverside Eats

Kale- Making Green Things Cool Again- Kale and Sweet Potato Hash

Kale- it's the hip new vegetable of the 21st Century. Love it, or hate it, you have definitely heard of it. The stuff is attributed to be more powerful in the nutritional world than Superman stopping a speeding train. I love color in my food, and after all my heavy eating during the holidays, I'm ready for some lighter nosh. The gluten free and garlicky roasted sweet potato and kale hash just absolutely popped tonight in my cast iron skillet. AND, this makes the leafy green superfood "worth eating," according to my kale-hating loved ones. Finished it off with some fresh pomegranate seeds for just the right amount of sweetness and crunch! *Disclaimer- if you still have kale haters in the house who are too terrified to eat this, try using other greens such as swiss chard or spinach- just adjust your green amounts as they cook down for your desired green to sweet potato ratio!

Kale and Sweet Potato Hash

1 large sweet potato

4 tablespoons extra virgin olive oil, divided

1 teaspoon cayenne pepper

2 tablespoons chopped garlic

4 cups of chopped kale, washed and cut into small pieces

1/4-1/2 cup fresh pomegranete seeds


crumbled feta cheese (optional)

Peel sweet potato and dice into 1" cubes. Toss in 1 tablespoon extra virgin olive oil and 1 tsp of cayenne pepper (more if you like more heat) and then cook until tender and slightly carmelized on the outside in a cast iron skillet on stovetop. Add in chopped garlic and 4 cups of chopped kale along with 3 tablespoons of olive oil. Cook until kale is slightly wilted and tender. Salt to taste. Toss in 1/4-1/2 cup of fresh pomegranete seeds, depending on your taste and serve warm. If you eat dairy, topping with crumbled feta cheese is awesome as well!


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