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.
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.