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.
Hi there stranger. :)
ReplyDeleteHi Susan! :) It has been a while, hasn't it? Hopefully not so long between visits this time around!!
DeleteI 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.
ReplyDeleteWELCOME BACK!
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!
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