Sweet Potato and Kale Salad (Tested)

Serves     2-4


1 tbsp. oil (peanut or palm oil if you have it) (Learn about buying sustainably produced palm oil at www.cmzoo.org/palmoil)

2 cloves garlic, peeled and smashed

1 lb. sweet potato or yam, peeled and diced (3 cups)

½ tsp. kosher salt

½ tsp. black pepper

2 cups chopped kale, any kind

¼ cup sliced red onion

juice of 1 lime

¼ cup roasted peanuts

¼ cup dried cranberries


Heat up a large sauté pan with the oil, then add the smashed garlic cloves. Give them a minute in the hot oil, then add the potatoes, salt, and pepper. Give everything a good stir to coat with the oil. Cover and continue to cook over medium heat until tender, about 10 minutes, stirring frequently.


Add the chopped kale and sliced onions, stir-fry for 2 more minutes, until the kale is starts to wilt just a bit, you don’t want it completely cooked. Taste for salt and pepper and add more if needed.


Tilt out onto a platter. Squeeze the juice of one lime over the salad, and garnish with roasted peanuts and dried cranberries.


Notes and Instructions

Recipe contribution by Linda McElroy, adapted from: https://afrovitalityeats.com/recipe/sweet-potato-kale-salad/

Photo credit with permission from Elise, from www.afrovitalityeats.com