1 tbsp. oil (peanut or palm oil if you have it) (Learn about buying sustainably produced palm oil at www.cmzoo.org/palmoil)
2 cloves garlic, peeled and smashed
1 lb. sweet potato or yam, peeled and diced (3 cups)
½ tsp. kosher salt
½ tsp. black pepper
2 cups chopped kale, any kind
¼ cup sliced red onion
juice of 1 lime
¼ cup roasted peanuts
¼ cup dried cranberries
Heat up a large sauté pan with the oil, then add the smashed garlic cloves. Give them a minute in the hot oil, then add the potatoes, salt, and pepper. Give everything a good stir to coat with the oil. Cover and continue to cook over medium heat until tender, about 10 minutes, stirring frequently.
Add the chopped kale and sliced onions, stir-fry for 2 more minutes, until the kale is starts to wilt just a bit, you don’t want it completely cooked. Taste for salt and pepper and add more if needed.
Tilt out onto a platter. Squeeze the juice of one lime over the salad, and garnish with roasted peanuts and dried cranberries.
Notes and Instructions
Recipe contribution by Linda McElroy, adapted from: https://afrovitalityeats.com/recipe/sweet-potato-kale-salad/
Photo credit: Elise, from www.afrovitalityeats.com