Kale and Sweet Potatoes

Kale and Sweet Potatoes

Winter sports takes on a new meaning.

Just how much longer is the cold and wet spell going to last?  Skiing has been good with all the snow but enough with the rain already, yes? Looking for that silver lining, we are all hoping that the rains and storms we have seen will bring an end to 5 years of drought in California. Sure, cities are still maintaining water rationing programs, authorities are advising to keep reducing water usage – advice well heeded, but just knowing the water table is replenished and things are back to ‘normal’ will be psychologically welcome.

Meanwhile, these cold winter months see enormous bunches of dark, leafy, crisp kale lining supermarket shelves, rich in vitamins A, C, E, and healthy doses of iron, calcium and potassium and other goodness.  Another produce in abundance in January and February is sweet potatoes (see this post for an explanation of yams and sweet potatoes). Even though fall is over, this perennial root is richer in flavor in winter and just as rich in nutrients. I had run into a similar recipe recently served with quinoa. I adapted that recipe for an Asian touch and served it over steaming rice on a chilly evening (no shortage of these lately). Final verdict: Quinoa would be a better complement to the starchy sweet potatoes but rice works as a close substitute.

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For another great use of sweet potatoes, try this Chinese Green Bean Dessert Soup popular in Traditional Chinese medicine!


Kale and Sweet Potatoes
Prep time
Cook time
Total time
Recipe type: Sides
Cuisine: International
Serves: 4
  • 1 sweet potato, peeled and roughly cubed
  • ½ lb white mushrooms, sliced
  • 2 cloves garlic, sliced
  • 2 bunches kale, chopped
  • 2 tbsp Chinese Shaoxing wine
  • salt/pepper
  • 3 tbsp shredded Monterey Jack cheese, or preferred hard cheese (optional)
  1. Heat 2-3 tbsp oil. Cook sweet potatoes, stirring often till the outsides start to cook, as seen by a lighter color and softer texture.
  2. Add mushrooms till nearly cooked.
  3. Add garlic, stir for about 30 seconds on high heat.
  4. Add kale, cook till slightly softened.
  5. Stir in wine, adding about ½ tsp salt and ¼ tsp pepper to taste. Dish when kale is fully cooked and tender.
  6. Sprinkle with cheese or serve it on the side.
Serve with quinoa or steaming rice.



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