Thursday, March 3, 2016

Kale + Sweet Potato Hash 2 Ways

Hey loves!!! I can eat plant based foods all day! I love to mix sweet potatoes with different greens. In this dish, white sweet potatoes were used. I threw in purple cabbage at the end of cooking for a bit of crunch. It just makes the whole dish pretty!

You'll need

2 white sweet potatoes; peeled and chopped

3/4 bag of washed kale

sea salt and pepper to taste

red pepper flakes

1/2 onion; diced

8 oz bella mushrooms

handful or 2 of carrots

1-2 cloves minced garlic

1 tsp minced ginger; peeled

1/4 cup white wine

2-3 tbs evoo

1 tbs Melt organic butter


Place a large skillet on med heat. Add oil, butter, ginger, onion, garlic, red pepper flakes, potato. Cook until brown ( I cover to steam the potatoes, which cooks them through) mixing often until medium soft, not mushy. Reduce heat to a simmer, add kale, mushrooms, carrots and white wine. Cook the kale down for about 6-8 minutes. It all depends on how you like them. Plate this atop quinoa or brown rice and enjoy!

This is the second dish with a twist. Same recipe, except I used regular sweet potato, added 1 small diced eggplant, red, green bell peppers, omitting the mushrooms, cabbage and carrots. I also steamed it a bit longer to make a softer texture in the potatoes. OMG!!! These two dishes are so damn good!!! You will not be disappointed! Always make it colorful!

Bon Appetite

Peace & Blessings XOXO

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