Kick-ass Kale Recipe

Course: Dinner, Lunch, Main Course

Cuisine: Vegan

Diet: Gluten Free, Egg Free, Dairy Free, Vegan, Vegetarian

Type: meal plan recipes, Members Only Recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Total Time: 30

Servings: (2 + 1 leftover)

Calories: 754kcal

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Ingredients

2 large sweet potato (18oz/500g)
10.5 oz (300 g) kale (fresh if you can, but frozen’s fine. Spinach works too.)
1 onion
1 bell pepper, yellow
2 clove (2 cloves) garlic
2-3 cm (2) ginger, fresh (or 2 tsp ginger powder)
2 tsp paprika powder
5 sun-dried tomatoes in oil
¾ cup (101.25 g) pine nuts (¾ cup = 50g)
6 tbsp olive oil
Salt and pepper to taste

Optional:

1 red chili pepper (for an extra kick of heat)

You’ll need: 1 saucepan, 1 large frying pan or a wok, 1 small frying pan

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Instructions

Bring a large pan of salted water to boil. Peel the sweet potatoes and chop them into cubes. About 1 inch x 1 inch is perfect. Add them to the boiling water. To check when they’re soft enough to mash, poke with a knife. About 15 minutes is usual.
Dice the onion, the bell pepper, the fresh ginger and garlic.
Heat up 4 tbsp olive oil in the small frying pan. Add the fresh ginger (wait if using ground ginger) and garlic to this pan and let it fry on a low heat. Optional: add a whole chilli pepper with a slice down the side if you want the dish hotter.
In the meantime, give the spinach or kale a wash. If using frozen, washing in warm water should be enough to defrost it.
Heat up the large frying pan on medium heat (don’t use oil yet) and roast your pine nuts for about 1 minute. Be careful, they burn easily! When they’re done, set them aside.
Add 1 tbsp of oil to the already hot frying pan and sauté the onion and bell pepper and for 3 minutes on medium heat.
Transfer the garlic and ginger from the small frying pan (leaving the oil and chilli pepper behind) to the large frying pan. Also add the smoked paprika (and ground ginger if using) to the large frying pan and give it another minute of frying.
Add the (defrosted or fresh) kale or spinach and mix it well with the other ingredients. Change to low heat and let simmer. Stir occasionally.
When ready, drain the potatoes. Put them back in the saucepan. Add the oil from the small frying pan and use a fork or masher to mash them (the chilli is no longer needed). Add some salt and pepper and give a final stir.
Slice the sundried tomatoes into little pieces and add them to the kale mix.
Combine the mashed potatoes with the kale mix,or serve them separately on a plate, sprinkled with the roasted pine nuts.

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