Friday, August 26, 2016

Kale & Spinach with Sweet Potatoes

Kale & Spinach with Sweet Potatoes
Frozen cut kale and spinach are stir-fried with diced sweet potatoes. Make sure to soak the sweet potato as soon as the first cut is made to keep it from discoloring. There's no need to add sugar because the diced sweet potatoes impart enough sweetness. Serve as a side dish to an Indian meal accompanied by chapatis or rice. The use of ghee is optional for vegans.

1 (8 oz.) pkg. frozen cut kale
1 (8 oz.) pkg. frozen cut spinach
1 large sweet potato, peeled and diced
4 Tbsp. vegetable oil
1/4 tsp. nigella (kalo jeera/kalonji) seeds
1 green chili, diced
1 large or 2 medium onions, diced
1 Tbsp. minced garlic
1 tsp. ghee
salt to taste

  1. Heat oil over medium-high heat and sputter nigella seeds and chilies.
  2. Add onions and stir-fry until translucent.
  3. Add garlic and stir well.
  4. Add both frozen packages of kale and spinach.
  5. Season with salt to taste and cover.
  6. Simmer over medium heat until spinach thaws.
  7. Stir well and simmer until water evaporates.
  8. Adjust salt to taste, garnish with ghee and remove from heat.
Serve with chapatis or rice.

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