Lemony Kale with Baked Sweet Potato

This meal is incredibly fast and easy to make. It is full of unique, bright flavors that even the non-veggie lover will enjoy. The sausage I used was by Garrett County Farms, the chicken-apple sausage. I found this product at Sprouts and Whole Foods, both in Austin. It is gluten-free, high protein, low-fat, and they use no antibiotics. This meal can also be made vegetarian.  

Lemony Kale with Baked Sweet Potato

What you will need:

1 bunch Kale

1 red onion, minced

1 tablespoon lemon zest

1 garlic clove, minced

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1 sweet potato

1 tablespoon butter (or butter substitute)

Salt and pepper

This recipe serves 1 person. Multiply for however many you are serving. One bunch Kale per person, the kale will shrink significantly when sauteing.


Pre-heat oven to 350 degrees

Pierce sweet potato several times with fork, bake for 45 minutes-1 hour. Top with 1 tablespoon butter when finished.

Saute onions and garlic in EVOO. The onions should be translucent.

Add kale and wilt down, sprinkle in salt, pepper, lemon zest and balsamic vinegar.



  1. I love kale – it’s so wonderful and nutritious. I love spinach more, but kale is a close second. Thanks so much for sharing this at Slightly Indulgent Mondays! It’s a great addition to the other healthier recipes there. :)


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