Total TimePrep/Total Time: 30 min
- 2 tablespoons olive or coconut oil
- 1 medium sweet potato, peeled and cubed
- 1 medium purple potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 cups coarsely chopped fresh kale or spinach
- 1 small garlic clove, minced
- In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.
Nutrition Facts1 cup: 304 calories, 14g fat (2g saturated fat), 0 cholesterol, 523mg sodium, 43g carbohydrate (12g sugars, 5g fiber), 4g protein.
Dec 17, 2016
It is quite good. I used 2 sweet potatoes as purple potatoes generally cannot be found outside of the occasional farmer's market. Could maybe use some onion, but is good as-is.
Dec 17, 2016
This was quite good. It could use some onion, maybe. I had to use 2 sweet potatoes, as purple potatoes are generally only found at farmer's markets (I made this in December).
Nov 15, 2016
I was actually pleasantly surprised with the flavor of this. I made it thinking it was going to turn out rather bland, but it's actually really decent. Cooking the potatoes took longer than expected. Four stars because it could probably use a few more ingredients to flesh it out.
Oct 23, 2016
I loved the amount and variety of vegetables in this recipe. Our grocery store was out of the purple potatoes so I just substituted an extra sweet potato. I added a can of white beans and a little bacon for extra protein.
Sep 6, 2016
A really nice idea. I cut the amount of spinach in half, as the original amount seemed a bit overpowering, and I added some cooked yellow corn, which added even more "color." And, just because I had some tiny cubes of ham on hand, I added that to the mix. De-LISH.
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