Tuesday, September 25, 2012

Roasted Sweet Potatoes and Kale with Balsamic Vinegar & Cranberries

Side dishes sometimes end up being the star of a meal, such as this one!

With only 3 main ingredients, this is a shockingly bold flavored medley, sure to please anyone.  The balsamic vinegar really compliments the cranberries and adds a really nice texture to the kale and sweet potatoes. 
Roasted Sweet Potatoes and Kale with Balsamic Vinegar & Cranberries


2 sweet potatoes, peeled and cut into 3/4 inch dice
1 bunch of kale, stems removed, coarsely chopped
2 tablespoons dried cranberries
olive oil
salt and pepper, to taste
balsamic vinegar, to taste

Preheat oven to 400 degrees. 

Cut the sweet potatoes into cubes. 
On a baking sheet, toss the sweet potatoes with salt, pepper and enough oil to coat potatoes and pan. 
Roast potatoes for 15 minutes, remove from oven and toss around, put back in the oven and continue to cook until potatoes are tender and slightly browned, about 10 minutes. 
Remove from oven. NOTE: This step can be done in advance and the sweet potatoes can be set aside until you are ready to serve the dish.

In the meantime, heat 2-3 teaspoons of oil in a large skillet over medium-high heat.

Start adding handfuls of kale and toss in pan until wilted. Keep adding kale until you have the amount you’d like, cooking until wilted and to desired tenderness. 
Add the dried cranberries and a dash of balsamic vinegar and mix well.
Put the sweet potatoes into the skillet with the kale and toss until heated throughout and well mixed. 
Adjust seasoning to your liking and serve warm!
I paired this dish with marinated grilled chicken.

Listening to: John Mellencamp - Lonely Ol' Night
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