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1 Comment With the wintery weather we’ve had lately, this is the perfect way to start the day: a hearty breakfast of this lacinato kale recipe made with sweet potato. Now, this may not be the kind of breakfast everyone immediately craves, but it also makes an excellent lunch or dinner. Super versatile!
Table of contents
Tip from Simone
Want to make this a lower-carb meal? Swap the sweet potato for zucchini. The preparation is almost the same, except you don’t need to parboil the zucchini. Just sauté it together with the kale.
Recipe Ingredients
- Lacinato kale (cavolo nero or Tuscan kale) – If you can’t find lacinato kale, curly kale is a great substitute. Spinach also works nicely for variation.
- Sweet potato – You can swap it for pumpkin or zucchini if you prefer.
- Avocado – Optional, but adds extra fiber and healthy fats.
How to Make This Lacinato Kale Recipe
To make this sweet potato with lacinato kale, start by prepping all your vegetables. Tuscan kale is tougher than curly kale, so slice it smaller and remove any thick stems. They tend to stay chewy and aren’t very pleasant to eat.
Cut the sweet potato into cubes and boil for about 10 minutes, until a fork easily pierces through. Drain and let them steam dry.
Meanwhile, heat a large skillet and start by sautéing the kale. It needs about 15 minutes to soften, so give it time. If you’re using curly kale, it cooks much faster. You’ll know it’s done when it starts to shine and wilt.
Add the onion and garlic and cook until the onion is translucent. Add the sweet potato cubes and heat through.
Cook the eggs in a separate pan or scramble them into the sweet potato-kale mixture. Serve with diced avocado.
More Kale Recipes
Love kale or lacinato kale? Check these recipes as well:
FAQ Lacinato Kale Recipe
Yes! Lacinato kale (also called cavolo nero, Tuscan kale or dinosaur kale) isn’t always easy to find. Curly kale is the closest substitute in terms of texture. Spinach also works and cooks much faster, with a milder flavor.
For this recipe, yes – sweet potato takes longer to soften than the rest of the vegetables. Parboiling ensures everything cooks evenly. If you use pumpkin or zucchini instead, you can skip the parboiling step.
Definitely! Store portions in airtight containers in the fridge for up to 3 days. Add the avocado only right before serving so it doesn’t turn brown.
Sweet potatoes contain natural carbohydrates, so this dish isn’t keto. To make it lower-carb, substitute the sweet potato with zucchini or cauliflower rice. Just sauté them together with the kale.
Absolutely. For a vegan version, skip the eggs or replace them with tofu scramble, chickpeas, or sautéed tempeh for extra protein.
Store washed and dried leaves loosely in the fridge in an open plastic or reusable bag. It will keep for about 3-5 days. You can also blanch and freeze it for longer storage.
Lacinato Kale Recipe with Sweet Potato
Ingredients
- 300 grams sweet potato cubed
- 300 grams lacinato kale thinly sliced
- 1 tbsp olive oil
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 clove garlic minced
- Salt and pepper
- 2 eggs
- 1 avocado diced
Instructions
- Parboil the sweet potato cubes in a pot of boiling water for about 10 minutes. Drain and let steam dry.300 grams sweet potato
- Heat a skillet with a little oil. Add the Tuscan kale and sauté until softened, about 15 minutes.300 grams lacinato kale, 1 tbsp olive oil
- Add the onion, bell pepper, and garlic. Season with salt and pepper. Cook until the onion turns translucent, then add the sweet potato. Dice the avocado.1 red bell pepper, 1 small red onion, 1 clove garlic, Salt and pepper, 1 avocado
- Cook the eggs in a separate pan and serve with the kale mixture. Top with the diced avocado.2 eggs
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
A great way to start the day and already incorporate some veggies!