Warm Kale Salad with Sweet Potatoes and Red Peppers

The flavors of this meal are beyond delicious. Plus, one of the main ingredients is kale, which is a vegetable almost everyone could afford to eat more of. There are a few more steps involved in this recipe than in others, but none of them are hard, it just take a few minutes longer to assemble the meal than some of the other recipes I've given you.

This salad is a meal of it's own and I love to eat it with a thick slice of warm (preferably homemade) bread with lots of organic butter on it.

Warm Kale Salad With Sweet Potatoes and Red Peppers

1 sweet potato, peeled and chopped

1 red pepper, chopped

1 apple, cored and chopped

2 bunches of Kale (about 13-14 large stalks??)

¼ cup pine nuts

1 TBS ghee or safflower oil

½ tsp cinnamon

1 ½ tsp cumin powder

1 tsp celery seed

½ tsp sea salt

Dressing

¼ cup olive oil

½ tsp vanilla

¼ tsp cinnamon

½ tsp nutmeg

1 tsp Rosemary

¼ tsp seal salt

¼ tsp ground pepper

¼ tsp ground ginger

Mix all dressing ingredients together, set aside. Wash and de-stem the kale. Tear or cut it up into bite sized pieces. Put the chopped kale in a steamer or a large pot with a little water in the bottom. Set aside. 

Peel and cut sweet potato into small squares. Set aside. Chop red pepper and apple into bite sized pieces. Put the ghee or oil into a medium fry pan, add the sweet potatoes. Cook over medium high heat, stirring occasionally for 5-10 minutes or until the sweet potatoes begin to get tender. While cooking, put the pine nuts in a small fry pan over medium heat until lightly toasted (this step can be done at the end of the recipe if it is too much to do in the middle of everything else). 

When the sweet potatoes are slightly soft, add the red peppers, apples and spices. At this point in time you may need to add a little water to the pot to prevent sticking. Cover and cook another 5-10 minutes until all tender. Remove from heat.

Turn the heat on under the kale and steam it until it is dark green and tender. If not already done, toast the pine nuts. In a large bowl, add the kale, vegetables, pine nuts and dressing. Toss and serve warm.