Ingredients:
3 medium sweet potatoes, washed and cut into ½ inch cubes
Olive oil
1 bunch green onions, sliced
1 can black beans, drained and rinsed*
2 cups kale, chopped
¾ teaspoon sea salt
Directions:
Preheat oven to 350 degrees. Spread diced sweet potatoes on a baking sheet and drizzle well with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until cooked through.
When sweet potatoes are done, coat a large skillet with olive oil and saute the sliced green onions for 3-4 minutes, until soft. Add the black beans sweet potatoes and kale, folding in gently. Cook it all together for a few more minutes until the kale has wilted.
I was so worried my kale would die with the temps being in the 20's for three nights. I covered and when I took the cloth off they sure did not look great.
It's been a week and they are perking up!
* I didn't want to use plain black beans so I used this!!
I will eat Kale in a salad, but don't like them cooked. You know I am strange. Love sweet potatoes and black beans to....hmmm
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