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.

Instructions:

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.

Serve.

Comments

  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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