Garlic Herb Kale and Roasted Sweet Potato
Need more Kale and Garlic in your life? Of course, you do! We all do! Fortunately for you, we have this awesome Garlic Herb Kale and Roasted Sweet Potato recipe. The flavors from the herbs, spices, and the roasted sweet potatoes make this side dish a fantastic addition to anything. It can complement a healthy protein, grain, or a bean.
I could spend pages talking about the nutritional value of Kale. But I will keep it short, just know that it is full of fiber, vitamins, minerals, antioxidant properties, and anti-inflammatory properties.
Don’t forget the sweet potatoes! These sweet, delicious potatoes are high in fiber, vitamin C, vitamin A, phosphorus, calcium, and folate.
Ingredients:
Three medium sweet potatoes
Four cups packed of baby or chopped regular kale. You can be generous with the kale, the more, the better.
One cup of packed chopped parsley
Six cloves of garlic (use less if you are not used to eating garlic)
One teaspoon of paprika
One teaspoon of cumin
Two teaspoons of coriander
¼ teaspoon of salt
¼ teaspoon of black pepper
¼ to ½ cup of green olives
Directions:
Preheat the oven to 375 degrees Fahrenheit.
Peel the potatoes. Then rinse them and cut into one-inch cubes.
Place the sweet potatoes in an oven pan and drizzle with one tablespoon of olive oil. Sprinkle them with one pinch salt, and one pinch of black pepper. Place in the oven and cook for 30 to 35 minutes until tender and golden.
While the potatoes are roasting, it is time to cook the kale.
In a pan over medium heat, add one tablespoon of olive oil and the garlic. Let cook for a minute or two to release the garlic’s flavor.
Then add the chopped cilantro, kale, and all the spices. Cover and let cook for 5 minutes. Stir once a while.
At the 5 minute mark, add the green olives and let cook for about a minute or two to give the olives a chance to release their flavor. Then turn the heat off.
After the roasted potatoes are done, you can add them to the kale mixture. Mix well and serve.