Name: Kale and Mushroom Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Sweet potatoes, peeled and cubed - 2 medium; Salt and freshly ground black pepper to taste - 2 medium; Grapeseed oil - 2 tablespoons; Chopped kale - 1 bunch; Chopped collard greens - 1 bunch; Onion, cut into bite-sized pieces - 1 medium; Mini bell peppers, halved lengthwise and seeded - 4; Carrots, cut into bite-sized pieces - 2 medium; Chopped garlic - 4 cloves; Minced fresh ginger root - 1 tablespoon; White button mushrooms - 6; Thai peanut sauce - 3 tablespoons

Ingredients for - Kale and Mushroom Stir-Fry

1. Olive oil 2 tablespoons

2. Sweet potatoes, peeled and cubed 2 medium

3. Salt and freshly ground black pepper to taste 2 medium

4. Grapeseed oil 2 tablespoons

5. Chopped kale 1 bunch

6. Chopped collard greens 1 bunch

7. Onion, cut into bite-sized pieces 1 medium

8. Mini bell peppers, halved lengthwise and seeded 4

9. Carrots, cut into bite-sized pieces 2 medium

10. Chopped garlic 4 cloves

11. Minced fresh ginger root 1 tablespoon

12. White button mushrooms 6

13. Thai peanut sauce 3 tablespoons

How to cook deliciously - Kale and Mushroom Stir-Fry

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.

2 . Stage

Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.

3 . Stage

Bake in the preheated oven until soft, about 60 minutes.

4 . Stage

Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.

5 . Stage

Remove from heat, stir in Thai peanut sauce, and serve.