Kale with Sweet Potato Chunks

A plate with cooked kale, sweet potato, garlic and pine nuts


  • 1/2 bunch of Lacinato Kale (see the different types of kale on this website)
  • 1 medium to large sweet potato
  • 1 Tablespoon minced, dried garlic (or 1/2 teaspoon ground, dried garlic)
  • 1/2 cup white wine
  • 1 Tablespoon of pine nuts


You will need a frying pan with a lid and a steamer pot.

First, cut the sweet potato into about 1/2″ cubes (leave the skin on). Add water to the steamer pot and bring that to a boil. Add in the sweet potato chunks. They will usually take around 15 minutes to cook. Check them with a fork for doneness. When done, take those off the stove and set aside. You can also save a little of the water from steaming in case the white wine burns off too fast in the 2nd part of the cooking process.

Chop the kale into 1″ bits. Add the 1/2 cup of white wine and minced garlic to the frying pan (and if you’re wondering why I’m recommending dried garlic, it’s because there is much less chance of it burning or getting overcooked than fresh, minced garlic). Add the kale and put it on medium-low heat. I like to give these a light steam by putting a lid on the frying pan (glass lids work best since you can see what’s going on). I leave it cook for about 5 minutes then stir it around. Usually, this is cooked in about 10-12 minutes. You don’t want the kale totally limp and discolored. At around the 10 minute mark, dump the already cooked sweet potato chunks into the kale mixture and turn it down to low heat. At this point, you’re just heating up the sweet potato and flavoring it a little with what’s left of the white wine. Do this for a couple minutes. Before serving, throw on the pine nuts (note: the pine nuts are not a deal breaker, it’s good without them too).

Makes 2 servings.

Share This