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Makes 4 servings


2 cups peeled and cubed sweet potatoes 
1 Tbsp. cooking oil*
½ cup thinly slices red onions
1 ½ tsp. minced garlic 
4 cups kale tightly packed, washed and torn
Salt and pepper to taste 
Optional: fried eggs, avocado, lemon wedges


Heat oil in a large skillet on medium-high heat. Add sweet potatoes and onion. Sauté, stirring occasionally, for five to eight minutes or until onions and potatoes start to soften a bit. Add garlic and cook an additional 30 seconds or until fragrant. Add two tablespoons of water and cover with a lid. Cook additional three to four minutes or until potatoes are just about done. Add kale, toss well and continue to cook for three minutes, stirring occasionally, until kale is wilted and tender. Remove from heat, season with salt and pepper to taste if you desire. Serve with lemon wedges, avocado slices or a fried egg, if you would like.

Nutrition analysis per serving (fried egg not included): 110 calories, 4 g fat, 2 g protein, 16 g carbohydrate, 3 g fiber, 45 mg sodium

*Test recipe used olive oil

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