Sautéed Kale and Sweet Potato Salad
This sautéed kale salad is a perfect start to fall when the harvest is at its peak. Most of the ingredients can be pulled straight from the garden making it an ideal addition to a fall menu. The sweet potatoes and cranberries nicely balance the bitterness of the kale, and the mushrooms add a subtle hint of nuttiness that brings it all together. This recipe uses white button mushrooms because they’re so easy to source but the recipe is tasty with other mushrooms like lion’s mane and oyster as well.
Ingredients
1 large sweet potato, peeled and cut into ½-inch cubes
3 tablespoons olive oil, divided
½ large yellow onion, diced
½ red bell pepper, diced
4 ounces white button mushrooms, sliced
2 bunches kale, stems removed, leaves roughly chopped
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons dried cranberries
Juice of ½ lemon, freshly squeezed
Directions
Preheat the oven to 425 degrees F.
Toss the sweet potatoes with 1 tablespoon of olive oil and place them in a single layer on a baking sheet. Bake until browned, about 25-35 minutes, rotating halfway through.
Add the remaining 2 tablespoons of olive oil to a deep skillet and warm over medium- high heat. Add the onions, peppers and mushrooms and cook for about 3–4 minutes or until the onions are translucent. Add the kale, salt and pepper. Sauté the mixture for 7–10 minutes or until the greens are tender.
Remove the kale mixture from heat. Add the roasted sweet potatoes, cranberries, and top with freshly squeezed lemon juice. Serve immediately.
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