Ingredients
- 1/4 cup 80/20 olive oil
- 1/4 cup unsalted butter
- 2 shallots, diced
- 1 red bell pepper, diced
- 4 sweet potatoes, peeled and diced
- ½ cup diced, Black Forest ham
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch red pepper flake
- Kosher/sea salt and fresh ground black pepper to taste
- 1 teaspoon brown sugar
- 4 cups kale, washed, dried and chopped, coarsely
Directions
1. Heat a large skillet or Dutch oven with olive oil and butter, add diced shallots and sauté for 3 minutes.
2. Add red bell pepper and sweet potatoes. Cook 5 minutes.
3. Add diced ham and sauté for 2 minutes.
4. Add all dry seasonings and toast for 2 minutes.
5. Add kale and sauté until wilted. Adjust seasonings, if needed.
6. If sweet potatoes are tender, serve immediately; if not, cook for an additional few minutes.
photo by Teresa B. Day
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