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Kale Sweet Potato Breakfast

Kale Sweet Potato Breakfast Related:   breakfast & brunch, gluten-free, low-fat, pareve, Passover, salads, Shabbat, vegetables & legumes, vegetarian

Prep time: 5-10 mins

Cook time: 35-50 mins

Yield: 3-4 servings

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One of my favorite breakfasts lately is totally “kosh” for Passover: sautéed dino kale, baked sweet potato, sauerkraut and a boiled egg, sprinkled with sunflower seeds. I usually prep the kale, egg and potato the night before, so it takes five minutes to throw it together in the morning. It’s a perfect breakfast because it keeps me full all day, but most people will probably prefer it for lunch. It’s also a good way to use leftover Seder eggs, and it will definitely cure the matzah impact.

Ingredients

  • 1 medium sweet potato
  • Drop of olive or coconut oil
  • 1 tablespoon ginger, grated
  • 1 teaspoon turmeric powder
  • 1 head dino (lacinato) kale, de-stemmed and cut horizontally into 3-inch strips
  • 1 teaspoon salt
  • 1 cup sauerkraut (can be purchased at most grocery stores)
  • 4 eggs, boiled
  • 3-4 tablespoons sunflower seeds
  • Salt and black pepper

Preparation

  • Preheat oven to 400 degrees and wrap whole sweet potato in foil. Place on baking sheet and place in oven for 30 to 45 minutes, until soft. Meanwhile, heat oil in sauté pan and add ginger, turmeric, kale and salt. Cook for 5 to 7 minutes until kale is just wilted.
  • Once sweet potato is ready, chop into 1-inch chunks. Top with sautéed kale, sauerkraut and boiled egg, and sprinkle with sunflower seeds. Add plenty of salt and black pepper to taste.

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