Credit for below recipe + image (with cover):

Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Kale and Sweet Potato Sauté, page 161

The sweet taste of sweet potatoes, the heartiness of kale, and the spice of chili and cumin combine for a delicious side dish that is perfect with grilled chicken, lamb or beef, or with Almond-Crusted Salmon (page185). If there is any left over, top it with some fried or scrambled eggs for a breakfast hash that will keep you going all morning.

Tip

If the sweet potato cubes are larger than 1⁄2 inch (1cm), they may take longerto cook.

2tbsp extra virgin olive oil (approx.), divided 30mL

11⁄2 lbs sweet potatoes (2 medium), peeled and cut into 1⁄2-inch (1cm) cubes 750 g

41⁄2tsp ground cumin, divided 22mL

3tsp chili powder, divided 15mL

3⁄4tsp sea salt (approx.), divided 3mL

2 cloves garlic, minced 2

1 bunch curly or Lacinato kale (about 10 oz/300 g), center ribs and tough stems removed, leaves shredded 1

1tbsp filtered water 15mL

Freshly ground black pepper (optional)

1. In a large skillet, heat 1tbsp (15mL) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about 5minutes or until starting to soften. Stir in 1tsp (5mL) cumin, 2tsp (10mL) chili powder and 1⁄2tsp (2mL) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for 8 to 10minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.

2. In the same skillet, heat the remaining 1tbsp (15mL) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about 5minutes or until kale is wilted and tender.

3. Return sweet potatoes to the pan and toss together. Cookfor about 2minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.

Makes 4 servings

Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca

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