Ingredients for 4 servings:
1 bunch of Tuscan kale (lacinato)
1 medium sweet potato, peeled and diced
1 cup vegetable stock or water
1/2 teaspoon sea salt
1/4 teaspoon hot curry powder
1/8 teaspoon each: cinnamon, cardamom and cloves
Salt and freshly ground pepper
1 tablespoon lime juice
1 tablespoon olive oil
1/2 jalapeno pepper, seeded, membrane removed, thinly sliced
Rinse the kale leaves, drain and trim off the center stem. Gather the leaves together and slice into thick ribbons.
Combine the kale, potato pieces and spices in a deep skillet. Toss to mix well. Add the stock and bring to a simmer. Cook slowly, partially covered, stirring occasionally until the liquid in the pan is cooked off and the vegetables are tender. Off the heat, season to taste with pepper and salt.
Squeeze on the lime juice and drizzle on the oil. Sprinkle the jalapeno pepper slices before serving warm or at room temperature.