Kale and Sweet Potato Skillet | PC.ca

Kale and Sweet Potato Skillet

Caramelized sweet potato and wilted kale with a perfect sunny side up egg

PC Blue Menu Free-Run Oméga-3 White Eggs - Large

Kale and Sweet Potato Skillet

Eggs served on top a bed of veggies make a tasty and quick weeknight dinner. With kale and sweet po...

Eggs served on top a bed of veggies make a tasty and quick weeknight dinner. With kale and sweet potato, you hit both of the Canada Food Guide daily vegetable colour recommendations in one meal! (Eat one dark green and one orange vegetable per day.) You can poach the eggs if you prefer.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 2
  • Dish Type: Vegetarian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Kale
  • Amount Per Serving

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    15 g

  • Sodium

    490 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    9 g

  • Protein

    12 g

Kale and Sweet Potato Skillet

Caramelized sweet potato and wilted kale with a perfect sunny side up egg

PC Blue Menu Free-Run Oméga-3 White Eggs - Large

  • Amount Per Serving

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    15 g

  • Sodium

    490 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    9 g

  • Protein

    12 g

How to make

Ingredients

  • 3 cups (750 mL)

    Peeled cubed sweet potato (1-inch/2.5 cm cubes) (about 1 large sweet potato)
  • 4 tsp (20 mL)

    PC®Blue Menu®Omega Oil
  • 1 cup (250 mL)

    Diced onion
  • 6 cups (1.5 L)

    Kale, torn in bite-size pieces (about 1 bunch)
  • 1/4 tsp (1 mL)

    Each salt and freshly ground black pepper
  • 2

    PC®Blue Menu®Oméga-3 White Eggs – Large

How to make

  • Step 1

    Preheat oven to 400ºF (200ºC).

  • Step 2

    Place sweet potatoes in small saucepan; pour in enough cool water to cover by 1-inch (2.5 cm). Bring to a low boil over medium-high heat; cook for 8 to 10 minutes or until tender-crisp. Drain well; set aside.

  • Step 3

    Heat 2 tsp (10 mL) of the oil in nonstick ovenproof frying pan over medium-high heat; cook half of the onions for 2 to 3 minutes, stirring often, or until tender and light golden. Stir in kale; cook, stirring, for 1 to 2 minutes or until kale is bright green and just beginning to wilt. Add 1 tbsp (15 mL) water; cook without stirring for about 1 minute or until water has evaporated. Transfer to bowl; set aside.

  • Step 4

    Drizzle remaining 2 tsp (10 mL) oil in same frying pan; heat over medium-high heat. Fry remaining onion, stirring often, for 1 to 2 minutes or until tender and golden. Stir in sweet potatoes; fry for another 3 to 4 minutes stirring once or twice. Place pan in centre of oven; bake for 15 to 18 minutes or until sweet potatoes are very tender and golden. Remove from oven; stir in kale mixture, salt and pepper. Return to oven; bake for about 5 minutes or until heated through. Transfer to shallow serving dish. Cool frying pan.

  • Step 5

    Wipe frying pan clean with paper towel; return to stovetop over medium-high heat for 30 seconds. Spray with cooking spray; carefully crack eggs into pan, one on each side. Fry for about 1 minute or until whites begin to firm. Add 1 tsp (5 mL) water to pan; cover with tight fitting lid. Continue to cook for 20 to 30 seconds; remove lid and cook for an additional 30 seconds or until egg whites are cooked with a soft runny yolk or until desired doneness. Remove from heat. Divide sweet potato kale mixture between two plates; carefully place an egg on top of each. Serve immediately.

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