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Sweet Potato & Kale Hash

In a large pot add the diced sweet potato and cover with water. Bring pot to a boil and then cook for about 7 minutes, until the sweet potatoes are just starting to soften. Drain the sweet potatoes and set aside. In a frying pan, heat a few tablespoons of water over medium heat. Once water is bubbling and pan is hot, add in the chopped leeks. Let the leeks cook in the pan sitting still for about 2. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Ingredients

1 medium/large sweet potato, peeled and diced small

1 leek, cleaned and chopped (white and light green parts only)

3 garlic cloves, minced

2 packed cups kale, destemmed and chopped

1 1/2 tablespoons lemon juice

1 teaspoon herbs de provence

1/4 teaspoon salt

1/4 teaspoon black pepper

pinch of red pepper flakes

Preparation

1In a large pot add the diced sweet potato and cover with water. Bring pot to a boil and then cook for about 7 minutes, until the sweet potatoes are just starting to soften. Drain the sweet potatoes and set aside.

2In a frying pan, heat a few tablespoons of water over medium heat. Once water is bubbling and pan is hot, add in the chopped leeks. Let the leeks cook in the pan sitting still for about 2-3 minutes, then start to stir them around and add more splashes of water as needed to keep them from sticking, but not so much water that the temperature of the pan becomes too cool. The leeks should soften after about 5 minutes.

3Next add in the minced garlic and stir to combine with the leeks. Allow the garlic to become fragrant and cook for 1-2 minutes. Then add in the cooked sweet potato and kale. Once kale starts to wilt, add in the lemon juice, herbs, salt, and pepper. Stir well.

4Continue to cook until the kale is tender and wilted, for about 5-7 minutes.

5Then add a pinch of red pepper flakes and serve.

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