Kale with Sweet Potatoes and Pecans


2 Tbsp extra virgin olive oil

1 teaspoon fresh ginger, minced

1 cup sweet potato, peeled and finely diced

1/8 teaspoon ground cinnamon

¼ cup water

3 cups cleaned, stemmed, and chopped dinosaur kale, in bite-sized pieces

¼ teaspoon sea salt

2 Tbsp golden raisins

¼ teaspoon maple syrup

2 Tbsp ground pecans, for garnish



1. Heat oil in a large sauté pan over medium heat, then add the ginger and sauté for 30 seconds, just until aromatic.

2. Add the sweet potato, cinnamon, and water and sauté for about 1 minute. Add the kale, salt, and raisins and sauté until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes.

3. Stir in the maple syrup and taste. You might want to add another pinch of salt if desired.

4. Serve garnished with the ground pecans.


Serves 4

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