Kale with Sweet Potatoes and Pecans

Name: Kale with Sweet Potatoes and Pecans
Yield: serves 4
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

December 9, 2011

If there’s a safe haven in the vegetable kingdom, it’s sweet potatoes. In fact, I bet that if every kid’s introduction to veggies were a sweet potato, it would knock down parental stress over healthy eating by at least 50 percent. I mean, what’s not to love? Sweet taste, beautiful color, and fantastic nutrition, not to mention a creamy texture that allows you to introduce chopped greens in a nonthreatening manner. Here, I’ve added kale, which has some outstanding anticancer properties, and ginger, which aids digestion, for a little zip.

Recipe notes

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