This recipe is contributed by Claire Frances, LMC Instructional Services Manager at the University of Iowa.

I adopted this recipe many years ago from something I read on the internet. It’s become a family staple. My international friends particularly like this dish at Thanksgiving as it has a spicy kick to it. It’s vegetarian, gluten free, and can be a great side dish for meat-based dinners as well. The potatoes wilt the kale. The spices offset the potatoes sweetness. This dish is yummy and incredibly nutritious!

I don’t measure ingredients; you’ll need 4-5 sweet potatoes, a bag of kale, cumin, ginger, cayenne, salt, and olive oil.

• Preheat oven to 400 degrees. 
• Peel and cube sweet potatoes.
• Toss with a combination of spices. I never measure these but just shake and toss until all potatoes are completely covered. I tend to go heavy on the cayenne.
• Spread potatoes on a cookie sheet and cover with olive oil. Again, I don’t measure. Those potatoes need to be coated so they’ll roast nicely.
• Roast until soft. Finish under the broiler so that some are browned.
• Toss with a bag of kale. And sprinkle with lime juice. Top with fresh chopped cilantro, if you have any.

Other add ins/modifications:

• Roast some sliced red onions or red peppers along with potatoes.
• Toss with sesame seeds and soy sauce.
• I often serve it with pork cooked in green salsa, which is the easiest recipe ever: Put a pork shoulder or boneless pork ribs in a crock pot. Cover with 1/2 a jar of salsa. Let cook for at least 6 hours until fork tender.
• For non-pork meat eaters, chicken in green salsa works just as nicely.
• For vegetarians, Black beans and yellow rice also round this out.