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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.