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Kale With Sweet Potatoes and Pecans

Kale is such a power food it is well worth finding the ways you like it best. Some find the flavor of kale to be a bit strong.

In this recipe it is tempered by the sweetness of the yams, raisins and spices, and complemented beautifully with the complex flavor of the toasted pecans.


2 TB extra-virgin olive oil

2 tsp minced or grated fresh ginger

1 cup (I medium) garnet yam

1/8 tsp. ground cinnamon

¼ cup broth

3 cups dinosaur kale, rinsed & stemmed (about 1 medium bunch)

1/3 tsp sea salt

2 TB golden raisins (cut into smaller pieces if they are “jumbo”)

¼ tsp maple syrup

2 TB lightly toasted pecans


Start toasting the pecans before you start cooking the vegetables. Place them on a small baking sheet and toast at 300˚ for 10-12 minutes, stirring once or twice. Set aside to cool. (Toasting at lower temperature preserves the nutrients better than high temperature toasting).

Heat the oil in a large sauté pan, then add the ginger and sauté for 30 seconds until aromatic. Add the sweet potato, cinnamon and broth. Stir until combined, then cover briefly to soften for 2-3 minutes. Add the kale, salt and raisins and sauté until the kale is a darker shade of green and the sweet potatoes are tender (about 5 minutes). Stir in the maple syrup, check for flavor and add another pinch of salt if needed.

Garnish with the toasted pecans.

From Cancer-Fighting Kitchen by Rebecca Katz

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