Cutting the sweet potato into 1/4-inch cubes shortens the cooking time so you can get this delicious dish on the table fast. Feel free to substitute cubed butternut squash, if desired.

Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: Serves 4


  • 2 cups cubed and peeled sweet potatoes, cut into ¼-inch cubes (about 1 large or 2 medium)
  • 1 Tbsp. cooking oil (coconut oil, olive oil or avocado oil)
  • ½ cup thinly sliced red onion (about ½ small onion)
  • 3 cloves garlic, minced
  • 4 cups kale, tightly packed, washed and torn with tough stems removed (about 1 bunch)
  • Sea salt and pepper to taste
  • Avocado, fried eggs, Lemon wedges, optional


  1. Heat oil in a large skillet placed over medium-high heat.
  2. Add sweet potato and onion. Sauté, stirring occasionally, for 5-8 minutes or until onions and potatoes start to soften a bit.
  3. Add garlic and cook an additional 30 seconds or until fragrant.
  4. Add 2 Tbsp. water and cover with a lid. Cook additional 3-4 minutes or until potatoes are just about done.
  5. Add kale, toss well and continue to cook for 3 minutes, stirring occasionally, until kale is wilted and tender.
  6. Remove from heat, season with salt and pepper to taste. Serve with lemon wedges, avocado slices or a fried egg, if desired.

Nutrition Information

  • Serving Size: 1/4 recipe
  • Calories: 133
  • Fat: 4g
  • Sodium: 65mg
  • Carbohydrate: 22g
  • (Fiber: 5g
  • Sugar: 5g)
  • Protein: 4g


© The Real Food Dietitians