Tuesday, September 13, 2016

Kale & Sweet Potatoes

Sweet potatoes and yams come in many sizes, shapes, colors, and textures. I find there isn’t a lot consistency in how they are identified in the markets, or in recipes, for that matter. Varieties include white, garnet, Japanese, Okinawan, Jewell, just to name a few. I think any variety of sweet potato or yam would work in the “Kale & Sweet Potatoes” (page 371). I happened to have a “white” sweet potato on hand when I made this dish, although I think it was more of a pale amber, than white. Nothing could be simpler for a colorful (red onion, green kale, and any color of potato), healthy, and delicious side-dish. Sautéed onion starts things off; the kale, potatoes, and broth are added to the mix, and in 20 minutes or so, all is done and ready to eat. Season with a little salt and pepper to taste.

Keeping it “McDougall Friendly” checklist:

  • Omit the oil when sautéing the veggies and instead use water, light vegetable broth, or sherry. 


  1. Replies
    1. Hi Susan! :) It has been a while, hasn't it? Hopefully not so long between visits this time around!!

  2. I didn't realize you were back, but I am so glad. However, my RSS feed apparently isn't working... it was supposed to notify me when you posted but I didn't get it.

    1. Thank-You Joy! Nice to see you, and thanks for stopping by! :) Sometimes I don't get notified of blog updates either, so annoying, isn't it? I'm going to try to be more consistent with my updates, hopefully another 9 months won't go by between posts, haha!