It's October, and while most life is sleepily getting ready for the impending cold winter months, some things are only just awakening, coming to full ripeness and ready to be enjoyed. Sweet potatoes, pumpkins, squash, gourds of all sorts, radish, winter kale. So many vegetables in their peak season and so versatile, each one of them.
Autumn is my favorite time of the year to cook and to bake. My oven blazing and smells wafting through my home, a cup of tea refilled multiple times and my favorite jazz is all I really need on a cold day. A friend or a sister over for dinner, and my heart is brimming. On this day I've chosen to make a warm salad, using sweet potato and kale, their flavors brightened with butter and spices. I hope you give it a try. Enjoy.
Sweet Potato and Kale Salad
2 Sweet potatoes, peeled and chopped into 1-inch cubes
1 bunch kale, washed and roughly chopped
1 onion, chopped
4 Stalks green onion, chopped
4 Tablespoons olive oil
6 Tablespoons salted butter
1 1/2 Teaspoons salt (or more, as preferred)
1 1/2 Teaspoon garlic powder
2 Teaspoons paprika
1. Prep the sweet potatoes, kale, onion and green onion before starting.
2. In a large skillet on medium-low heat, add 4 tablespoons olive oil and 6 tablespoons butter. When butter has melted, add 1 chopped onion and 4 stalks chopped green onion and cook, stirring constantly, until deep golden and caramelized (this can take 10-15 minutes depending on your stove. Do not be tempted to raise your heat level to quicken the cooking process; we want caramelized onions, not burnt ones).
3. Add 1 1/2 teaspoon salt, 1 1/2 teaspoon garlic powder and 2 teaspoon paprika and stir until well mixed.
4. Add 2 chopped sweet potatoes and cook, stirring constantly until a fork can easily pierce through the potato.
5. Turn heat off and add one bunch chopped kale, and mix well. Serve warm.