With the holiday season in full swing, it’s nice to have a recipe that combines all the flavors of Christmas, but is still really good for you!
1 large bunch kale (lacinato or curly) cleaned and chopped
2 cloves of garlic – chopped
1 TBL. Olive oil
¼ tsp. crushed red pepper flakes
¼ cup chicken stock or water
1 large sweet potato – cubed
¼ cup dried cranberries
Juice of 1 Clementine –
1 TBL. White vinegar (white wine, champagne, blood orange..your choice)
¼ cup extra virgin olive oil
½ tsp. Dijon mustard
¼ tsp. cinnamon
Salt and pepper to taste
Preheat the oven 350 degrees. Cover a cookie sheet with parchment paper. Add the sweet potato and toss with olive oil, salt and pepper. Place on the middle rack of the oven. Bake for 30- 45 minutes until tender. (Toss a few times during baking).
While the sweet potatoes are cooking, heat a large skillet and add the olive oil, and garlic and heat until fragrant. Turn heat to high; add the crushed pepper and kale, sprinkle with coarse salt and toss with tongs until kale starts to wilt. Add stock or water and cover to braise for 3-4 minutes. Set aside.
Whisk all the dressing ingredients together until emulsified.
In a large bowl toss the kale, sweet potato, and cranberries. Add some dressing until it is to your liking. Refrigerate the remaining dressing to save for salad.
Recipe by Rose Hattabaugh