This was an “empty the fridge” kind of night that just happened to turn into something wonderful! Mr. Gaunt loves Sweet Potatoes, so I buy them and try to use them in recipes that make them a bit more interesting to me. Now I kind of winged this one, so I don’t have exact measurements or directions, but it goes a little something this:
2 Medium Sweet Potatoes
1 Large bunch of kale chopped up
1/2 a diced onion
1 Chicken Sausage (optional)
Red Pepper Flakes
Salt and Pepper
-Peel and dice (into dice size cubes) Sweet Potatoes. Chop Kale, Put both into a large pot of boiling water.
-You only want the Sweet Potatoes al dente, not mush. Watch them carefully and pull one out to verify its al dente.
-Get a separate LARGE pan and heat up olive oil. Add minced garlic, onions and red pepper flakes. Cook until onions are clear-ish.
-Cut sausage into small chunks and add it to the pan.
– When sweet potatoes are ready drain them (and the kale) and put into the pan.
-Turn heat up and cook like you would frozen hash browns. Letting them sit for a bit to fry up then turning them. Let them get slightly brown. If they seem to not be getting mushy enough you can cover the pan and let them steam a bit.
-When everything is nice and cooked add chopped avocado, sprinkle with salt and pepper and parmesan. Let cheese melt and serve.
Sorry the directions are kind of crappy. Feel free to edit them to work best for you. The Garlicy Cheesy Kale and Sweet Potato makes such a nice combo. This makes a fair amount too, and the leftovers are great! Will make again!