Believe it or not I’ve actually been cooking lately. I tried to give up on winter meals a few weeks ago but the weather gods had other ideas. We’re back below zero this week so I’m back on the sweet potato and hearty greens train.
I’m a sucker for a Cooking Light recipe. I bring my magazine to the gym and drool over the recipes while I do my cardio, cornering the pages of the ones I want to try. Pretty sure the only pages unfolded are the ads by the time I’m done but whatever.
I came across this recipe in my recent issue and spent the remainder of the day thinking about poached eggs.
Man, I haven’t had eggs in a long time.
I could go for an omelette right about now.
I bet I could soft-cook an egg in my cast iron skillet.
Man, I haven’t used my cast iron skillet in a while.
(don’t fall off treadmill)
I’m totally making this for dinner tonight.
And so I did.
Sweet Potato and Kale Hash
- 2 tablespoons olive oil
- 1/4 C sliced red onion
- 1 tsp chopped fresh thyme (I used a herb mix and some oregano)
- 2 garlic cloves, chopped
- 1 sweet potato, cubed and peeled
- 1/4 C water
- 1 C Kale, chopped
- 1 C fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon white vinegar
- 1 eggs
- hot sauce (optional)
In a dutch oven, saute onion in olive oil until browned and caramelized. Add spices and garlic. Cook for 1 minute.
Add 1/4 cup of water to pan and potatoes. Cover and cook until tender.
Add greens, salt and pepper and cover until wilted. Keep warm.
In a skillet, add water until 2/3 full and then bring to a boil. Add vinegar. Crack egg softly into pan and cook for 3 minutes or until yolk is soft. Remove carefully and place on top of plated hash.
Top with hot sauce of your choice.