Ginger Sesame Kale & Sweet Potatoes
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
2-3 medium sweet potatoes, peeled and cubed (1-inch cubes)
Olive oil spray, or olive oil for drizzling
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
6-8 cups of curly green or Tuscan kale, stems removed and torn into pieces
Salt and fresh ground black pepper, to taste
¼ cup roasted pumpkin seeds (optional)
Hot Ginger Dressing
1½ tablespoons toasted sesame oil
1 small shallot, diced (or diced red onion)
1 tablespoon chopped fresh ginger
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
1 tablespoon honey
2 teaspoons soy sauce
½ cup olive oil
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Instructions
On the stovetop, fill the 2.8QT Deep Sauté Pan halfway with water. Add cubed sweet potatoes and bring to a boil. Reduce heat and boil until potatoes are tender, about 7-9 minutes.
While the sweet potatoes boil, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2-4 minutes. Stir in the ginger and garlic and cook for 2-3 minutes. Reduce the heat to low. Whisk in the vinegar, honey, and soy sauce. Whisk in the olive oil until emulsified.
Place the kale in a medium-sized serving bowl. Drizzle on 1-2 tablespoons of the dressing and massage the kale for a few minutes until all the leaves are coated. Let this sit for 5-10 minutes (This will help to break down the toughness of the kale and makes it less bitter).
When the potatoes are done and drained, toss them with paprika, garlic powder, and chipotle chili powder and stir to coat. Place them on top of the kale, drizzle with more dressing, then top with pumpkin seeds.
Serve as a first course or as a sweet and savory side with any meal!
