Tempeh, Kale, and Sweet Potato Skillet

Name: Tempeh, Kale, and Sweet Potato Skillet
Yield: 6 servings
Ingredients: 2 medium sweet potatoes; 2 tablespoons olive oil; 1 1/2 tablespoons reduced-sodium soy sauce; One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise; 1 good-sized bunch kale (8 to 12 ounces); 3 to 4 garlic cloves, minced; One 15-to 16-ounce can salt-free diced tomatoes; 2 teaspoons good-quality curry powder, or to taste; 1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional; 2 scallions, minced; 1/2 cup cashew pieces; Salt and freshly ground pepper to taste

January 24, 2012

The first time I made this lively dish, I realized that it had elements in it that each member of my family didn’t like: My husband is not crazy about tempeh, my younger son doesn’t particularly like nuts in cooked dishes, my older son is not a sweet potato fan, and I’m not that big on garlic. Why would I bother with such a dish, then? Surprisingly, the unifying element is kale, something everyone in my family has grown quite fond of. Taken as a whole, this colorful and supremely nourishing dish is a big hit, with no one singling out the separate parts they don’t like.

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