Kale with Sweet Potatoes and Pecans
Serves 4 | Prep Time 15 minutes | Cook Time 10 minutes
If there’s a safe haven in the vegetable kingdom, it’s sweet potatoes. I mean, what’s not to love? Sweet taste, beautiful color, and fantastic nutrition, not to mention a creamy texture that allows you to introduce chopped greens in a nonthreatening manner. Here, I’ve added kale, which has outstanding anticancer properties, and some zippy ginger, which aids digestion.
Instructions
Heat the oil in a large saute pan over medium heat, then add the ginger and saute for 30 seconds, just until aromatic. Add the sweet potato, cinnamon, and broth and saute for about 1 minute. Add the kale, salt, and raisins and saute until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup, then taste; you might want to add another pinch of salt if desired.
Serve garnished with the ground pecans.
COOK’S NOTE: The ground pecans have the same texture as a sprinkling of finely grated cheese. If you’d like something crunchier, place 1⁄4 cup of pecans on a baking sheet and toast at 350°F for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this beautiful dish.
STORAGE: Store in a covered container in the refrigerator for 5 days.
PER SERVING: Calories: 160; Total Fat: 10.1 g (1.3 g saturated, 6.6 g monounsaturated); Carbohydrates: 17 g; Protein: 3 g; Fiber: 3 g; Sodium: 200 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil
1 teaspoon minced fresh ginger
1 cup peeled and finely diced sweet potato or garnet yam
1⁄8 teaspoon ground cinnamon
1⁄4 cup Magic Mineral Broth
(page xx) or water
3 cups cleaned, stemmed,
and chopped dinosaur kale,
in bite-size pieces
1⁄4 teaspoon sea salt
2 tablespoons golden raisins
1⁄4 teaspoon maple syrup
2 tablespoons ground pecans, for garnish