Sweet Potato and Kale Hash #vegan #breakfast

At whatever point I'm searching for an approach to consolidate more veggies into our day by day menu, I generally return to this basic yet insane delicious side. The combo of sauteed onions, lacinto kale, and sweet potatoes – particularly when the sweet potatoes are caramelized with the most minor shower of maple syrup and kicked up a score with a sprinkle of chipotle pepper – is pretty genuine.

Furthermore, the combo of sweet potato and kale revels my affection for the veggie blend. Please, you realize you realize the veggie blend. The fragile (not by any means) craft of matching green or cruciferous vegetables with a better partner – like cauliflower with carrots or arugula with watermelon – to get the uber solid stuff to go down somewhat less demanding.

Indeed, even the most committed veggie darling can profit by a cunningly created veggie blend to help pack in their day by day 7 servings. This hash is here to help.

This Sweet Potato and Kale Hash is on the menu a ton at around here. It appears nearby sticky buns at breakfast, veggie burgers at supper, and some of the time as a light dinner all alone with two or three corn tortillas as an afterthought.

Ingredients

• 2 large sweet potatoes, peeled & chopped
• 1 bunch lacinato kale, ribs removed & roughly chopped
• 1/2 yellow onion, diced
• 2 teaspoons maple syrup
• 1 teaspoon ground chipotle chili pepper
• 1 tablespoon extra virgin olive oil
• salt & pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions to pan and saute until soft and translucent, about 3 minutes. Meanwhile, place sweet potatoes in a glass bowl and cover with a paper towel. Steam in the microwave for 2-3 minutes until potatoes are just fork tender.*
2. Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more.
3. Lower heat to medium and add kale to skillet. Season again with salt and pepper. Allow to cook until kale is just wilted, about 2 minutes.
4. Serve warm.

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