You guys know me by now. I love getting inspired with what I have on hand, and after last week's farm share this is what I had floating around my kitchen.
Saturday morning I decided to have a little fun and whip up something just for me using everything pictured above. The result was a pretty versatile side dish with a lot of flavor.
I may attempt to make this again and serve it to the family. I'm sure it will be an interesting night considering the kids hate mushrooms and The Husband isn't a fan of sweet potatoes.
And this is why, sometimes, I just need to cook for me.
Here's what I did…
- 1 tbsp olive oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 sweet potato, cut into ¼-inch cubes
- 1 bunch kale (about 10 stalks), stems removed and chopped
- 8 oz mushrooms
Heat the oil in a large skillet over medium heat. Add the onion, garlic and a pinch of salt letting the onion sweat a bit while you prepare the sweet potato.
Cut the potato into small cubes so they cook up fast and evenly.
You may have noticed the tiny hand in the background. I had a helper!
Now if only I could get him to eat it all this good stuff!
Anyway, add the potato to the skillet. Raise the heat and cook until things start to caramelize, about 5 minutes.
Things may start to stick a bit. That's OK. Add about ½ cup of water and scrape the bottom of the pan. This will help get all that flavor up and soften the potatoes.
While the water is cooking down, chop the kale and add it to the skillet.
Mix everything together and lower back down to medium heat.
Chop the mushrooms. Add them to the pan and continue to cook until they soften.
That's it! My skillet ended up to be just over 4 cups. I served 2 with some pan-fried cod fillets I got from the farm.
It's a pretty versatile dish. I could see it as a side to steak, stuffed in a wrap with some leftover protein or even turned into a soup with some leftover sausage, which is what I did! That's my lunch for today. 🙂
Here's the nutritional information per cup. Hope it gives you a few ideas.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 4 | 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 102 | 4g | 3g | old: 2 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 4g | 1g | 15g | 4g | |
Yummy, made this last night without the mushrooms and with spinach instead of kale since that was what I had on hand. OMG this was so easy and so yummy, plus I got to eat the leftovers with my eggs this morning! I think I need to make this weekly! Thanks for all the healthy recipes, trying to eat a little cleaner and your website is a godsend!!!
Girl, this is one of your best recipes yet! And all of your ideas are great! I'm a long time reader of your blog, it's one of the very few that I actually look forward to seeing in my email!
I made this for Easter dinner as a replacement for candied sweet potatoes. It was a hit! I scrambled my eggs this morning with a serving of the leftovers and that was great too. Can't wait til breakfast tomorrow!
I just had to tell you that this recipe was GREAT! Even my husband who is not into greens had 2 servings! Thank you so much for sharing a recipe that is so simple to make but so yummy.
I am going to make this today. I have way too many sweet potatoes in my pantry and some kale that is on its last leg. Thanks for the recipe 🙂
This looks like another great recipe Roni. I love you creativity! I like that it can be used in so many ways...yum:) I think it's great that your little guy is there helping you prepare the meal. I'm sure you know this but they say if kids help prepare meals they are more likely to eat it. Your kids do great in trying things because of your example. Love your website:)
I am always on the hunt for a kale recipe. I wonder if I could use the "baby" kale I found at ALDI or if it would be too delicate. This is one I am going to try. I've got all the ingredients already. Thanks for sharing!!!
Hi Paula! It would totally work. If you think it's too delicate just add it last, after the mushrooms!