Unless you have been living under a rock for the past year or so, you’ve probably noticed America’s obsession with kale and sweet potatoes. I didn’t realize how infatuated we were until I tried to buy kale at ten p.m. at my local grocery and it was gone, seriously. Empty. Not one stalk. Ten years ago the only place we saw kale was on the Malibu chicken plate at Sizzler as a garnish, and sweet potatoes were only eaten at thanksgiving with marshmallows. So why can’t we get enough now?
Why they are super!
Kale: One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. It has also been shown that nutrients in kale can give our bodies an “edge up” in dealing with toxic exposure, whether from our environment or from our food.
Sweet Potato: Half of a large baked sweet potato delivers more than 450% of your daily dose of vitamin A, which protects your vision and your immune system. weet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain
Even better news, while all the other amazing spring and summer vegetables will be disappearing from the produce section as winter draws near, these two items are readily available all winter long! So now that you’re sold on all the beneficial properties of these two foods, here’s how to cook them.
–quick and easy–
Heat a pan with a tablespoon of oil, add washed and chopped kale and let it sizzle. After about a minute add a couple tablespoons of water, season with salt and hot pepper flakes.
–a bit more effort-
Chop half an onion, potato, and sausage into rounds (spicy Italian works best). Sautee all three with a bit of olive oil to brown sausage, add chicken stock to cover. Let simmer until potatoes are cooked tender, add fresh chopped kale right before serving.
-quick and easy–
Wash and poke small holes in a sweet potato, throw in the microwave for six minutes. Peel and enjoy. If you want to be fancy add some salt, butter, cinnamon, but it’s really not necessary. This has seriously been my dinner for the past week. I don’t even have to wash any dishes because I eat it out of a paper towel.
–a bit more effort–
Peel and slice sweet potato into rounds. Coat with olive oil then add in a pinch of salt, chopped thyme, and agave. Place on an alumninum foil lined baking pan and bake at 400 degrees until cooked.
Also, make sure to play around with the different varieties of these two wondrous veggies.