Kale & Sweet Potato with Raisins & Almonds

My mom calls this recipe "the nutritional powerhouse," and for good reason.  All of the ingredients in this recipe pack a nutritional punch; served over quinoa with a side of tofu, there is no beating this dish for dinner. This is a go-to recipe in my household during the fall and winter, and although it pains me to let go of tomatoes, corn, and peaches, making kale and sweet potatoes (aside from breaking out my tall boots, of course) somehow numbs the hurt just a bit.

Ingredients:
2T+2T olive oil, divided
1/2 medium red onion, diced
3 cloves garlic, minced
2 medium sweet potatoes
2 bunches kale (about 5-6 cups), chopped
1/2 c raisins
1/2 c almonds, chopped
1T lemon juice
1t cayenne pepper, or more to taste
salt
pepper

Directions:
Preheat oven to 375 degrees. Meanwhile, cut sweet potatoes into 1/2" cubes, and spread in a 9x13" pan. Drizzle with 2T olive oil, and season to taste with salt and pepper. Bake for 35-45 minutes, until the pieces are tender and becoming golden.
Heat the remaining 2T of olive oil in a large sauté pan, then add the onions.  Sauté until translucent, add garlic, and then add kale. Cook over medium heat until the kale becomes tender, but is still a vibrant shade of green.  Remove from heat, and add cayenne pepper, lemon juice, and salt and pepper to taste.   Stir in raisins and roasted sweet potatoes.  Serve topped with a sprinkle of almonds.

What about you--do you have any fall recipes that you look forward to breaking out? We hope you're having a wonderful week!

Comments

[elisabeth]

We always channel each other in our cooking! I made almost the exact same thing the other night, except I baked the whole thing with a quinoa and wild rice base on the bottom and, uh, some cheese on top. Yum, yum.