Shawn Johnson's The Body Department - Kale Salad with Roasted Sweet Poatoes
Linda Wagner

Kale Salad with Roasted Sweet Potatoes

Sometimes Kale gets a bad wrap. Its strong taste can be off-putting unless you know how to prepare it. Lucky for you, I have a delicious recipe that you will LOVE! This recipe is adapted from Power Foods, one of my favorite healthy cookbooks!

This recipe is 3 parts:

Part 1 – For the sweet potatoes you’ll need:
– 3 med sized sweet potatoes, peeled and cut into cubes
– olive oil
– spices: I used garlic powder, All Purpose seasoning, red pepper flakes, sea salt & fresh cracked pepper

Directions:
Preheat your oven to 350 degrees. Place your cubed sweet potatoes in a plastic bag and drizzle with just enough olive oil to lightly coat. Then spread them evenly on a large baking sheet lined with foil and/or parchment paper. Next sprinkle the dried herbs, garlic powder, red pepper flakes, sea salt and pepper generously over your vegetables. Place on top rack in oven and bake for about 20 minutes then change your oven setting to “BROIL” and cook until your potatoes are just slightly browned. Remove and let cool.

While your potatoes are cooking you can work on the kale.

Part 2 – For the Kale you’ll need:
– 2 bunches Kale, stems removed and torn into small pieces
– 2 large shallots or 1/2 a red onion sliced into thin strips
– 2-4 cloves garlic, minced
– dry white wine
– organic butter
– sea salt

Directions:
In a large saucepan over medium heat, melt about 1 Tbs butter and saute garlic for 1 min. Next add sliced shallots and saute until soft, about 3-4 mins – I usually add some salt to bring out the flavor of the onion and garlic. If the pan starts to get dry, add a little water or white wine instead of more butter. This will save you from adding extra fat to your dishes!

While your shallots are cooking, grab your kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my veggie juices! Using your hands again, tear the kale into small pieces and place in your skillet. Stir in the kale and a splash of white wine and let cook for another 2-3 mins until slightly wilted. Add more white wine and sea salt as needed.

Part 3 – Assembly:
Place your kale in a large serving bowl and toss lightly with a drizzle of lemon vinaigrette (this is optional but highly recommended as the vinaigrette adds a lovely zing to the dish!). Next, add your sweet potatoes and give them a quick toss with the kale. Finally, top with crumbles of chevre style goat cheese and it’s ready to serve. Talk about YUM!! This dish is sooooooooooo good! I promise it will change your mind about the almighty kale!!

*This post was originally published on www.lindawagner.net. Be sure to visit Linda’s site for more great recipes and tips!

Linda Wagner is a skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body & spirit. It is her passion to help you know what it feels like to glow, radiate, THRIVE, and SHINE from the inside out!! Linda provides consultations both in her practice in Austin, TX and via web and phone for clients all over the US and abroad. For more information or to set up a consult…

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