Sweet Potato and Kale Breakfast Bowl

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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