2 sweet potatoes (Jewel yams work but we like Japanese White Sweet Potatoes for a sweeter, nuttier taste), chopped into 1/2 inch cubes

1 bunch of lacinato kale, shredded into bite-sized pieces

1 teaspoon of coconut oil

Sea salt

Freshly cracked black pepper


Heat large pan. When pan is hot, add teaspoon of coconut oil. Lower heat to low. Add sweet potato. Let brown, add a little water if necessary. After 3-5 minutes, cover pan to let potatoes cook more for an addition 5-8 minutes. (Keep adding water to avoid burning.)

Remove lid and add kale. Stir and let kale wilt. Season with salt and pepper. Cover with lid until ready to serve.

We like to serve this with red quinoa. Enjoy!