Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Kale and Sweet Potato Sauté from Brassicas by Laura B Russell. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
The simple combination of kale, sweet potatoes, and Mexican spices tastes great on its own as a basic side dish, but it can easily work as a main course, as well. I have added a fried egg to each serving to turn it into a breakfast hash and have used it as a taco filling. It also makes a nifty topping for tostadas: pick up tostada shells (crisp corn tortillas) at the grocery store and top them with the sautéed vegetables, chopped fresh cilantro, avocado cubes, and a scattering of crumbled queso fresco.
2 tablespoons olive oil (divided), plus more if needed
1 1⁄2 pounds sweet potatoes (2 medium), peeled and cut into 1⁄2-inch cubes
3⁄4 teaspoon kosher salt (divided)
1 tablespoon chili powder (divided)
1 1⁄2 teaspoons ground cumin (divided)
2 cloves garlic, minced
1 medium bunch kale (about 10 ounces), center ribs and tough stems removed, leaves shredded
1 tablespoon water
In a large (12 inches or wider) nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, for about 5 minutes, until starting to soften. Stir in 1/2 teaspoon of the salt, 2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch more oil if the pan seems dry, then continue cooking, stirring occasionally, for 8 to 10 minutes more, until the sweet potatoes are golden brown and cooked through. If the sweet potato cubes are larger than 1/2 inch, they may take longer to cook. Transfer the sweet potatoes to a bowl.
In the same pan, heat the remaining 1 tablespoon oil and the garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add the kale—a little at a time until all of it fits in the pan—and turn it with tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and cook for about 5 minutes, until the kale is wilted and tender. Return the sweet potatoes to the pan and heat for about 2 minutes more, until heated through. Taste and season with salt if needed. Serve hot.
Reprinted with permission from Brassicas by Laura B. Russell Ten Speed Press, © 2014
(Photo credit: Sang An)