Spicy Sauteed Kale and Sweet Potatoes
This quick side dish is both beautiful to look and delicious to eat. I love to pair it with any of my Salmon with Almond Flour Herb Crust or with some scrambled eggs.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon hot antipasto spread, I used La Bomba antipasto spread
- 2 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced large
- 1 head of kale, trimmed and chopped
Instructions:
Heat a skillet over medium heat and add the olive oil and La Bomba. Add potatoes, stir to coat.
Cook the potatoes, stirring occasionally, for about 15-20 minutes. Watch carefully so they don’t burn. They may take a bit longer, it depends on the size of your skillet and the heat of your stove.
When potatoes are cooked to your preference add kale and stir to combine. Cook for 5 minutes until the kale is tender.
Serve with my Salmon with Almond Flour Herb Crust or egg dish. Enjoy!
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