Kale and Sweet Potatoes

1/2 bunch of kale, torn (about 8-10 cups)
1 large japanese sweet potato, peeled and diced (about 2 cups)
1 shallot, chopped
2 cloves garlic, minced
Black pepper
Salt
Olive oil

1. In a skillet drizzle kale leaves with olive oil - cover and cook over medium heat
2. Once it begins to shrink add shallots, garlic, black pepper and salt
3. In a saucepan, bring about 3 cups water to a boil and add diced sweet potato - cook for about 10 minutes or until tender
4. Mix in strained potatoes and to kale skillet mixture

Voila - an instant side dish. Try this recipe with regular potatoes and serve with eggs for breakfast ... YUMM!


**Produce courtesy of Other Avenues Food Store. Support your local co-op and farming community today!