Kale with Sweet Potatoes and Pecans Recipe

Name: Kale with Sweet Potatoes and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil; 1 teaspoon minced fresh ginger; 1 cup peeled and finely diced sweet potato or garnet yam; 1/8 teaspoon ground cinnamon; 1/4 cup Magic Mineral Broth (page 54) or water; 3 cups cleaned, stemmed, and chopped dinosaur kale, in bite-size pieces; 1/4 teaspoon sea salt; 2 tablespoons golden raisins; 1/4 teaspoon maple syrup; 2 tablespoons ground pecans, for garnish

Servings: persons

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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil, 1 teaspoon minced fresh ginger, 1 cup peeled and finely diced sweet potato or garnet yam, 1/8 teaspoon ground cinnamon, and more.

Yes, Kale with Sweet Potatoes and Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale with Sweet Potatoes and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions