Photo: Another Pint Please... (flickr)
Cook kale with onions, garlic, and red wine vinegar until wilted.
The tops of the kale plants have started popping up!
Unlike fully matured kale, you don’t have to discard the tough center stalks before cooking – because there are none! Just cut them into 1-2 inch pieces. Remember, these suckers shrink when you cook them.
These tips are still hardy and can stand with sweet potatoes as a whole meal. I served this dish with crusty bread, because I live in Indiana and cannot get enough carbs. I would die on the Atkins diet.
Young Kale With Sweet Potatoes
Ingredients
- One bunch Kale tips
- 4 tablespoons olive oil divided
- 2 pounds sweet potatoes
- 1 small onion
- 2 cloves garlic
- salt and pepper to taste
- 1 tablespoon red wine vinegar
Cooking Directions
- Cut potatoes into chunks, drizzle with 2 tablespoons olive oil, and roast in 400 degree oven for 35-45 minutes (until tender).
- When the potatoes are almost done, heat oil in skillet. Add garlic and onion and lightly cook, about 3-5 minutes.
- Add kale to skillet and turn to coat. Cook another 5 minutes. Add salt and pepper and red wine vinegar.
- When roasted potatoes are finished roasting, add to kale and toss. Serve and enjoy. Leftovers are great cold, too!
