Wednesday, October 6, 2010
Kale and Sweet Potatoes, served with marinated fried tofu topped with 'hollandaze' sauce
This simple recipe is really good, comfort food. Perfect autumn food.
Kale and Sweet Potatoes
1 tbsp olive oil
1 small onion, minced
1 lb of kale (I used one bunch) stems removed and chopped
1 1b yams, peeled and cut into 1/2 inch dice
1 1/2 cups of vegetable broth
Salt and freshly ground black pepper
In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened. Add the kale, sweet potatoes, and broth. Season with salt and pepper to taste.
Cover and bring to a boil, then reduce heat to medium and cook, partially covered, stirring occasionally, until the vegetables are tender and the liquid has evaporated, about 20 minutes. Serve immediately.