Sweet Potatoes and Broccoli
A simple recipe, colorful and nutritious, that can be eaten warm or even lukewarm.
* 4tsp olive oil or other vegetable oil
* 1.5 cups kale stems, chopped small (optional; I had these leftover and wanted to use them up)
* 4 cloves garlic, minced
* 2 tsp ginger, minced
* 2 tsp Thai red curry paste (I used Thai kitchen; can sub in crushed red pepper or other hot sauce, or leave out altogether if desired)
* 1 bunch (~4 cups) broccoli, chopped, stems and florets separated (I used a cross between Chinese and European broccoli, so it's in skinny spears)
* 2 sweet potatoes (~4 cups), roasted, chopped (I used most of a garnet yam and a Hanna sweet, which gives a pleasing combination of dark orange and yellow; I leave the skins on) (can also be steamed or par-cooked in the microwave beforehand, if you don't have roasted on hand; if partially cooked then add these earlier, along with the broccoli stems). Could also use cubed butternut squash.
* salt and fresh ground black pepper to taste
Heat pan, add oil.
Add kale stems, stir about 1 minute, add garlic, ginger, and curry paste (or other hot seasoning). Stir until aromantic.
Stir in broccoli stems. Let cook a few minutes until they turn a glossy bright green but aren't yet soft. (If your sweet potatoes or squash is par-cooked, then add along with broccoli stems.)
Add broccoli florets, stir to incorporate, add pre-roasted sweet potatoes or butternut squash. Stir until the sweet potatoes are cooked through and broccoli is al dente.
Season to taste.
* 4tsp olive oil or other vegetable oil
* 1.5 cups kale stems, chopped small (optional; I had these leftover and wanted to use them up)
* 4 cloves garlic, minced
* 2 tsp ginger, minced
* 2 tsp Thai red curry paste (I used Thai kitchen; can sub in crushed red pepper or other hot sauce, or leave out altogether if desired)
* 1 bunch (~4 cups) broccoli, chopped, stems and florets separated (I used a cross between Chinese and European broccoli, so it's in skinny spears)
* 2 sweet potatoes (~4 cups), roasted, chopped (I used most of a garnet yam and a Hanna sweet, which gives a pleasing combination of dark orange and yellow; I leave the skins on) (can also be steamed or par-cooked in the microwave beforehand, if you don't have roasted on hand; if partially cooked then add these earlier, along with the broccoli stems). Could also use cubed butternut squash.
* salt and fresh ground black pepper to taste
Heat pan, add oil.
Add kale stems, stir about 1 minute, add garlic, ginger, and curry paste (or other hot seasoning). Stir until aromantic.
Stir in broccoli stems. Let cook a few minutes until they turn a glossy bright green but aren't yet soft. (If your sweet potatoes or squash is par-cooked, then add along with broccoli stems.)
Add broccoli florets, stir to incorporate, add pre-roasted sweet potatoes or butternut squash. Stir until the sweet potatoes are cooked through and broccoli is al dente.
Season to taste.