Kale is loaded with beta-carotene and Vitamin C, both essential for healthy skin, vision, and immune function. Kale can sometimes taste bitter. To help this, add a pinch of salt and a squeeze of lemon juice to chopped kale, then pinch or massage with your fingertips until you can feel it soften (about 30 seconds).
Servings: 4
Active Time: 25 minutes
WIC Approved Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, diced small
- 1 small apple, diced
- 1/4 cup onion, chopped
- 2 cups fresh kale, chopped
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1–2 eggs (optional)
- Whole wheat toast (optional)
Directions
- Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and a pinch of salt. Cover and cook for 8–10 minutes, stirring occasionally, until fork-tender and starting to brown.
- Add chopped onion and apple to the pan. Cook for another four to five minutes until the apples soften and onions become translucent.
- Stir in the chopped kale and cinnamon. Cook for two to three minutes more, until the kale wilts. Season with salt and pepper to taste.
- If including eggs, push the hash to one side of the skillet and crack in an egg or two. Cook however desired (fried, scrambled, or poached separately and placed on top). Serve the hash warm as-is or over a slice of toasted whole wheat bread.