Kale with Pickled Peppers & Roasted Sweet Potato

Kale with Pickled Peppers & Roasted Sweet Potato

The perfect bed for any protein!

Adapted from BlueApron


Metric System
  • 3 tsp Peruvian pickled pepper
  • 2 oz water
  • 6 lemon wedge
  • 1 bunch kale
  • salt
  • black pepper
  • 1 clove garlic
  • 1.3 tbsp oil
  • 8 oz sweet potato
  • Step 1

    Step 1

    To the bowl of cooked kale, add the roasted sweet potato and peppers. Season with salt and pepper; toss to combine.

  • 1 tbsp Peruvian pickled pepper
  • Step 2

    Transfer to a large bowl.

    Step 3

    Add the ingredients.

  • 0.25 cup water
  • 6 lemon wedge
  • Step 4

    Add the chopped kale; season with salt and pepper.

  • 1 bunch kale
  • salt
  • black pepper
  • Step 5

    Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

  • 1 clove garlic
  • Step 6

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high.

  • 2 tsp oil
  • Step 7

    Remove from the oven.

    Step 8

    Arrange in an even layer. Place in oven.

    Step 9

    Place the diced sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.

  • 0.5 lb sweet potato
  • 2 tsp oil
  • salt
  • black pepper
  • Step 10

    Place an oven rack in the center of the oven, then set temperature to 450°F.

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