Quick Side: Sautéed Kale & Roasted Sweet Potato

Busy days call for easy dinners. This side pairs well with all proteins and is super healthy and tastes great! I'm not one to usually ride the kale train (it's good but come on people?!) but it sautes well while keeping its heartiness. And this isn't a recipe that really needs exact measuring- little more or less of anything won't hurt it- which helps a lot on Mondays when my brain isn't fully functioning for the work. Try it out and let me know how it goes!  

Sautéed Kale & Roasted Sweet Potato 

Fridge:

2-3 cups or large handfuls of baby kale, roughly ripped up

Counter:

3 cups sweet potato, peeled and medium dice 

2 garlic cloves, minced

Juice of half lemon, approximately 1 1/2 tbs 

1/2 medium onion, thinly sliced (about 3/4 cup) 

Pantry:

1 tsp chili powder 

1/4 tsp crushed red pepper flakes

2 1/2 tbs olive oil 

2 tsp salt

Fresh pepper to taste 

Tools:

Baking sheet

Sauté pan

Wooden spoon 

Measuring spoons/cups

Cutting board

Chopping knife 

Preheat oven to 375 degrees. 

Place peeled and diced sweet potatoes on baking sheet. Sprinkle with 1 1/2 tbs olive oil, chili powder, 1 tsp salt and fresh cracked pepper to taste. Toss with your hands to cover all pieces well. Place baking sheet in the oven and bake for 45 minutes to an hour or until they are easily pierced with a knife. Remove from oven and set aside. 

Heat sauté pan over medium heat. Add 1 tbs of olive oil. Once oil is hot- add onions and garlic- stirring consistently for a few minutes. When they have begun to soften, add crushed red pepper flakes and sauté for a minute longer. Then add your kale and remaining 1 tsp of salt and fresh pepper to taste.  

Sauté for a few minutes until leaves just begin to wilt slightly and then squeeze half the lemon over it. Toss well. Sauté for a minute more before adding the roasted sweet potatoes. Sauté for another 30 seconds to a minute and then remove and serve. Enjoy! Xo