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