It might be the dead of winter, but I’m still determined to use as many fresh fruits and vegetables as possible in our meals. Sometimes I have to remind myself just how lucky I am to live in a time and place where weather does not have to dictate what and how I eat. There are five grocery stores within a mile of our city home, and each one has such a diverse assortment of produce from all over the world. I wonder what my ancestors from even 100 years ago would say if they saw a mango or fresh lettuce in January?!
Year ’round, I do make an effort to scout out the most local produce possible (i.e. I won’t buy apples from Chile when ones from Washington will do just fine). Fortunately, our co-op offers hardy winter vegetables like sweet potatoes grown next door in Indiana. Served with farm fresh eggs (also from the co-op), they quickly create a breakfast of winter champions!
Sweet Potato and Kale Breakfast Bowl
Olive oil or bacon grease
Two sweet potatoes, peeled and diced
1 small yellow onion, diced
3 really big handfuls of chopped kale
few dashes of red pepper flakes
Heat a cast iron skillet over medium heat. Add oil/grease. Toss in onions and sweet potatoes. Cook until potatoes are tender (about 10 minutes), stirring only occasionally. Remove from skillet and season with salt.
Add a bit more oil to the skillet and toss in the kale and sprinkle in some red pepper flakes. Cook until wilted – about 5 minutes. Season with salt.
Layer sweet potatoes and kale in serving bowls. Top with a fried egg.
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