Roasted SWEET POTATOES APPLES, & KALE
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Ingredients
2 sweet potatoes, scrubbed and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon pink Himalayan salt
pinch of cayenne
2 tablespoons unsalted butter, divided
1/2 apple, cut into thin slices
1 tablespoon brown sugar
6-8 dino-kale leaves, cut into thin strips
1/4 cup apple juice
1 to 2 teaspoons balsamic vinegar
Preheat the oven to 375 degrees Fahrenheit.
In a 9-by-13-inch baking dish, put the sweet potatoes in a small bowl, mix the oil, cumin, cinnamon, salt, and cayenne together and drizzle it over the sweet potatoes. Turn the sweet potatoes with a large spoon so they are evenly coated. Cover the pan with aluminum foil and bake until fork-tender, 30 to 35 minutes.
While the sweet potatoes are roasting, prepare the other vegetables. In a large skillet over medium heat, heat 1 tablespoon of the butter until it begins to sizzle. Add the apples and sauté, stirring frequently, for 1 to 2 minutes. Add the sugar, allowing it to melt on the apples, then add the remaining 1 tablespoon butter. When the second tablespoon of butter has melted, add the kale. Allow the kale to be coated by the fat by folding it into the apples and butter with tongs. When the kale is shiny and beginning to get limp, after about 3 minutes, add the juice. Cover the skillet and allow the apple and kale to braise until the kale is still green but wilted, 3 to 5 minutes.
In a large serving bowl, place the sweet potatoes, then add the braised apple-kale mixture. Toss together gently. Drizzle
1 teaspoon of the vinegar on top and fold it in. Taste the composition. Add more vinegar or salt if desired. Serve warm or at room temperature. Leftovers will keep well in the refrigerator for several days.
