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Prep Time: 10 mins | Cook Time: 30 mins | Serves: 2

Ingredients

• 2 medium sweet potatoes

• 1 small, sweet onion, thinly sliced

• 4 garlic cloves, crushed

• 4 c kale leaves, chopped, stems removed

• 1/2 c golden, seedless raisins

Dressing

• 1 Tbsp balsamic vinegar

• 2 Tbsp extra virgin olive oil

• ½ Tbsp honey

• ½ port or other dessert wine

• 1/4 tsp toasted sesame oil

Directions

1. Heat oven to 400°. Peel and chop potatoes into 1-inch cubes and roast for 20 minutes until tender and just barely brown. Remove pan and add kale, tossing with potatoes until slightly wilted.

2. In a lightly oiled skillet on medium heat, saute onions and garlic. Cook until onions are softened and garlic is fragrant, about 5 minutes. Turn heat to low and add all dressing ingredients to the pan. Heat and stir until honey liquefies.

3. In a large bowl combine contents of skillet with sweet potatoes and kale. Toss, top with raisins and serve warm.

Notes

• You can substitute kale for collard greens or Swiss chard.

Nutrition: (per serving) Calories: 220 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 35 mg | Carb: 38 g | Protein: 3 g | Fiber: 4 g.

Providence Heart Guide 2020
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