Sweet Potato and Kale Skillet with Feta

• 1 large sweet potato, diced
• 2 cups kale, stems removed and chopped
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• Juice of 1/2 lemon
• 1 tablespoon chopped fresh parsley
• Optional: 1/4 teaspoon red pepper flakes

Steps

1. 1 Preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 While sweet potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add onion and minced garlic, sauté until softened.
3. 3 Add roasted sweet potatoes to the skillet, followed by kale. Stir to combine and cook until kale is wilted.
4. 4 Remove from heat, squeeze lemon juice over the top, sprinkle with feta cheese and parsley.
5. 5 Toss gently to combine, adjust seasoning if needed, and serve hot.

Equipment

• Baking sheet
• Large skillet
• Spatula

Variations

• Add a handful of toasted pine nuts for crunch.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• Use butternut squash in place of sweet potato.
• Substitute kale with spinach if preferred.

Pairings

• Warm pita bread
• Lemon wedges on the side

Nutrition

Tips

• For extra flavor, roast the garlic cloves along with the sweet potatoes and add them to the skillet.
• Use baby kale for quicker cooking time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple arugula salad and crusty bread.
• Serve with a side of hummus for extra protein.

FAQ