Today’s recipe is another one of those that I have been meaning to post for ages but have been inadvertently withholding (similar to my favorite berry crumble). When I sit down and meal plan every week or so, more often than not this kale hash makes an appearance as a weekend breakfast. Not only is it relatively easy to make, it’s incredibly filling and just one batch carries my husband and I through the entire weekend. A win, win, win, right?
Now let me be honest right off the bat. I don’t love kale. It’s bitter, the texture bothers me and the stems…well they are basically the bane of my existence. I can barely stomach the stuff. However as I’ve traveled down the road to a gluten free, dairy free, generally healthier existence I have grudgingly accepted kale as a part of my life. I have found that combining it with something on the sweeter side works wonders when it comes to making it more edible. That is why this marriage of sweet potato and kale is particularly brilliant. The sweet potato masks the bitterness of the kale just enough to make me actually enjoy it. (Don’t tell kale I said that.)
The end result of this surprising kale blend is a hearty and healthy breakfast that provides the fuel you need to get through your day. After trying it I dare say that you even may find yourself thinking that kale isn’t all that bad after all. Bon appetit!
- 1 large sweet potato washed and chopped into small pieces
- 2 tbsp butter - I use Earth Balance vegan spread; you can substitute with olive oil
- 1/3 cup green onion diced
- 1 15 ounce can Garbanzo beans drained and rinsed
- 3 cups kale washed and ripped into thin pieces
- 1/2 of a lemon's worth of juice
- Parmesan cheese to taste
- salt and pepper to taste
- red pepper flakes to taste
- Melt butter or warm olive oil in a medium sized skillet over medium-high heat.
- Add in potatoes and a pinch of salt.
- Cover the skillet with a lid and cook for 7-9 minutes, stirring occasionally to ensure potatoes cook evenly.
- Add in onions and white beans, mixing together. Section onion and white bean mixture off to one side to cook together.
- Cook for another 3-5 minutes flipping several times to ensure beans cook evenly.
- Add kale and cook until it begins to wilt.
- Squeeze lemon juice over mixture evenly and sprinkle with pepper and red pepper if desired.
- Top with Parmesan cheese to taste and serve .
The sweet potato can be replaced by a Russet potato for a more classic breakfast taste.