I wanted to get some good colorful food in my life– my body can use the extra nutrients! After all it’s the change of season which means it’s FREEZING outside. So forego the Emergen-C and get your vitamins in the tasty way– with my Purple Sweet Potato, Carrots and Kale!
Purple Sweet Potato, Carrots and Kale
- 1 Purple Sweet Potato, peeled
- 1 Large Carrot, peeled
- 6-7 Tuscan Kale Leaves, de-stemmed
- 1/4 White Onion
- 1 Tablespoon Apple Cider Vinegar
- 2 Garlic Cloves, minced
- Salt, Pepper, dried Rosemary
- Olive Oil
Prepare a cast iron skillet for the sweet potato and carrots and a pot for the kale and onions.
Before turning the heat on, coat the bottoms with olive oil. Spice the bottom of the cast iron with salt, pepper, rosemary and the minced garlic. Spice the bottom of the pot with salt, pepper, and onions.
Slice the sweet potato and carrots into thin-ish rounds. The thinner you go, the quicker it'll cook. Place all of the rounds down lining the bottom of the cast iron skillet. Then roughly chop the Tuscan Kale and place in the pot. Turn both burners up to medium-high heat. The sweet potatoes and carrots will start to brown on the bottom. When they do, flip them all, add a cup of fresh water, and cover to let the rounds steam. The kale will need some water and steam action as well. Throw a cup of fresh water in the pot too along with the tablespoon of Apple Cider Vinegar. Reduce heat to low and cover.
At this point, check on the cast iron skillet contents. Are the potatoes getting softer? Keep adding fresh water until they are crispy on the outside but soft on the inside-- you should be able to cut the rounds with the side of a fork. The carrots will be A-OK.
Remove both from heat, place on a plate and enjoy!
© Nimai\'s Cookbook