-
1
Heat the oil in a large saute pan over medium heat, then add the ginger and saute for 30 seconds, just until aromatic.
-
2
Add the sweet potato, cinnamon, and broth and saute for about 1 minute.
-
3
Add the kale, salt, and raisins and saute until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes.
-
4
Stir in the maple syrup, then do a FASS check and add another pinch of salt if desired.
-
5
Serve garnished with the ground pecans.
-
6
The ground pecans have the same texture as a sprinkling of finely grated cheese.
-
7
If youd like something more crunchy, place 1/4 cup of pecans on a baking sheet and toast at 350F for 7 to 10 minutes, until aromatic and slightly browned.
-
8
Chop coarsely before sprinkling on this beautiful dish.
-
9
Store in a covered container in the refrigerator for 5 days.
-
10
(per serving)
-
11
Calories: 160
-
12
Total Fat: 10.1g (1.3g saturated, 6.6g monounsaturated)
-
13
Carbohydrates: 17g
-
14
Protein: 3g
-
15
Fiber: 3g
-
16
Sodium: 200mg
-
17
Kale is like a twenty-four-hour pharmacy unto itself.
-
18
It possesses a variety of phytochemicals that attack different cancers.
-
19
In one large study, women who ate diets rich in kaempferol (found in kale and other green vegetables such as broccoli, leeks, and spinach) were 40 percent less likely to develop ovarian cancer.
-
20
Kale has similar effects on the development of bladder and breast cancers.
-
21
Kale is also rich in numerous antioxidants that promote immune system wellness.
