Fall/Winter Sweet Potato, Kale & Quinoa
Once upon a time I bought kale to be healthy. Then I realized I found kale scary. So, I decided to pair it with delicious spicy sausage & cook it with beer to make it less scary. And this was a success, especially considering it only takes like 20 minutes to make.
What you need:
- 1 or 2 sweet potatoes
- Dark or pumpkin beer (I used a leftover post-halloween pumpkin beer, but I bet a gingerbread ale, any old porter or really any wintery ale would do)
- Kale (mmm vitamin A and fiber)
- Spicy (chicken, vegan, whatever ) sausage
- Garlic & Onions (always)
- Soy sauce, cayenne, nutmeg (all optional)
- Olive oil
- 3 tea bags (optional, but I did Orange Pekoe quinoa with this and it was tasty)
Step 1: Chop stuffs
Chop up your sausage into bite size pieces. After washing your knife& cutting board (gotta be careful about cross contamination!), dice ½ an onion, chop your (peeled) sweet potato into 1” chunks, and cut your washed kale into strips.
If you’ve made any type of greens before (like the lovely rainbow chard, or collards etc.) it’s pretty much the same deal. Except with kale the stem doesn’t continue through the leaf as much, so just snap off the stemy ends and slice up the leafy parts. An FYI, you will need a lot of greens for each serving (remember they cook down A LOT) so don’t be shy about the kale.
Step 2: Make quinoa
Here is where I followed a similar method to the ginger tea soba noodles and put on the water for the quinoa (follow instructions on the box, I always use to much water and mess it up so here is one place I condone measuring). Steep 3 tea bags in the hot (it doesn’t need to be fully boiling) water for 3 to 5 minutes before putting in the quinoa. Then cook quinoa as directed (I sound like an Rx commercial).
Step 3: Potatoes and Beer
Add in your sweet potato chunks to the pan with a touch of olive oil. Then immediately poor into the pan about 1/3 of a bottle (my math tells me this would be 4 ounces which is about ½ a cup).
Cover with a lid, stirring the potatoes around every couple minutes. If the beer evaporates completely from the pan but your potatoes aren’t softened yet (which is the sign they’re done), add a bit more, remember we’re being creative here!
The idea is that the flavors from the beer cook into the potatoes as it cooks down. When the potatoes are nearly tender enough that you’d like to eat one (about 7 or 8 minutes depending on the size of your potato chunks), move to the next step.
Step 4: Sauté sausage, onions & garlic
Throw the chopped up sausage, onions and a teaspoon (1 clove is enough) of minced garlic with another dash of olive oil. Cook on medium heat until the onions soften. Most times the sausage is precooked so that matters a lot less. If yours isn’t, make sure that gets cooked all the way through. If it’s precooked this part really takes like 3 minutes.
Step 5: Kale
Now, on top of all the potatoes, sautéed onions and sausage, start to throw in the kale. You may need to do this in stages to get it all in the pan, and if it starts to stick at all, sprinkle just one more dash of olive oil in (it’s good for you, quit fretting about it).
When your kale is all wilted, you’re good to go. Remove from heat, and scrape the bottom as you toss everything around. You want that good flavor from the seared sausage and beer cooked sweet potatoes.
Step 6: Get it together
By now hopefully your quinoa is all cooked, so scoop that on a plate/in a bowl. Spoon on top some potato, sausage, kale, onion mixture. Here you can add a sprinkle of soy sauce if you want to add some salty Asian kick to the deal or a dash of cayenne or splash of nutmeg. It’s all optional.
Enjoy your healthy meal & hearty meal! This was a great dinner and great left over lunch, especially for the effort which is super low. For some reason I didn’t take a picture of it all together (SORRY!) but you get the idea. Try it, you really might like it. I know I was surprised it turned out so yummy.