Kale & Spinach With Sweet PotatoesKale & Spinach with Sweet PotatoesFrozen cut kale and spinach are stir-fried with diced sweet potatoes. Make sure to soak the sweet potato as soon as the first cut is made to keep it from discoloring. There's no need to add sugar because the diced sweet potatoes impart enough sweetness. Serve as a side dish to an Indian meal accompanied by chapatis or rice. The use of ghee is optional for vegans.
Ingredients:1 (8 oz.) pkg. frozen cut kale1 (8 oz.) pkg. frozen cut spinach1 large sweet potato, peeled and diced4 Tbsp. vegetable oil1/4 tsp. nigella (kalo jeera/kalonji) seeds1 green chili, diced1 large or 2 medium onions, diced1 Tbsp. minced garlic1 tsp. gheesalt to taste
Directions:Heat oil over medium-high heat and sputter nigella seeds and chilies.Add onions and stir-fry until translucent.Add garlic and stir well.Add both frozen packages of kale and spinach.Season with salt to taste and cover.Simmer over medium heat until spinach thaws.Stir well and simmer until water evaporates.Adjust salt to taste, garnish with ghee and remove from heat.Serve with chapatis or rice.