Sweet Potato and Kale Skillet Hash

• 2 medium sweet potatoes, diced
• 1 bunch kale, stems removed and chopped
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 2 tbsp chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced sweet potatoes and cook until tender and golden, about 10 minutes.
3. 3 Stir in red onion and cook until softened, about 5 minutes.
4. 4 Add minced garlic, smoked paprika, and cumin; cook for 1 minute.
5. 5 Toss in chopped kale and cook until wilted, about 4-5 minutes.
6. 6 Season with salt, pepper, and lemon juice.
7. 7 Garnish with chopped parsley before serving.

Equipment

• Large skillet

Variations

• Add chickpeas for extra protein.
• Incorporate diced bell peppers for more color and crunch.

Substitutions

• Substitute olive oil with avocado oil for a different flavor profile.
• Use spinach if kale isn't available.

Pairings

• Crispy bacon bits for a non-vegetarian option.
• A side of tangy yogurt sauce

Nutrition

Tips

• For extra flavor, add a splash of vegetable broth while cooking.
• Feel free to use curly or lacinato kale based on your preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a skillet.

Serving Suggestions

• Pair with a fried egg for a protein boost.
• Serve alongside avocado toast for a hearty brunch.

FAQ