Korean Sweet Potato and Kale Sauté

This dish is a snap to make: You’ll be savoring your first bite in less than 20 minutes.

Braised greens are a wonderful addition to any festive gathering. Here, I’ve highlighted kale and the Korean Purple sweet potato, which adds a beautifully nutty flavor to the recipe. This dish is a snap to make: You’ll be savoring your first bite in less than 20 minutes.

Korean Sweet Potato and Kale Sauté

Serves | 4 |

  • 2 Tbsp olive oil
  • 2  Tbsp chopped ginger
  • ½ red onion, julienned
  • 2 cloves garlic, chopped
  • salt and freshly ground black pepper, to taste
  • ½ lb Korean Purple sweet potato, large dice
  • 1 cup water
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 bunch Lacinato kale, chopped

| Preparation | Heat a medium sauté pan over medium to high heat. Add olive oil, ginger, onion and garlic and season with salt and pepper to taste. Cook until onion is translucent, 2 minutes, and add sweet potato. Season sweet potato with salt and pepper to taste and then add water, fish sauce and brown sugar; stir and cover. Cook until liquid is nearly gone and potato is tender, approximately 10 to 15 minutes. Remove lid and add kale. Remove from heat and adjust seasoning as needed. Serve warm or cold.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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