Iris Cooks: Kale & Sweet Potato Hash

Every year, I say to myself that I will take steps to be healthier. I’ve invested in smoothie cookbooks, a fitbit, gym memberships, running shoes, yoga, and many more. But I never stick to them. Life always get in the way, aka I self-sabotage and make excuses that I’m just too busy. I’m too tired. And sometimes I manage to convince myself that life is simply too short to be investing in food that I don’t fully enjoy.

But healthy food doesn’t have to look dull. There are plenty of delicious-looking food that are healthy for you. Hence, I introduce to you, Iris Cooks, a weekly series that will highlight various healthy recipes that you can easily make at home. This week, I decided to make Kale and Sweet Potato hash for breakfast, using Buzzfeed‘s recipe below.

  • 1 cup kale, ribs and stems removed, thinly sliced into ribbons
  • 1 clove garlic, minced
  • pinch of kosher salt
  • freshly ground pepper
  • ½ cup roasted sweet potatoes, cut in ½-inch cubes
  • 1 large egg (revised)

Heat a medium nonstick skillet over medium heat, then add the kale ribbons, the minced garlic, kosher salt, pepper, and 2 tablespoons of water. Cook until the kale is wilted and bright green, the garlic is soft, and the water is evaporated, about 2 minutes.

Add roasted sweet potatoes to the skillet and cook, stirring often, just until the sweet potatoes are heated through, about 1 minute. When everything is hot, slide the vegetables onto a plate, cover them with foil, and set them aside while you cook the eggs.
Wipe out the nonstick skillet with a paper towel, then heat it over medium-low heat. Crack the egg into the skillet, sprinkle with a pinch of kosher salt and some freshly ground pepper, and cook until the whites are set but the yolks are still runny, 2-3 minutes.

To serve, slide the egg over the cooked kale and sweet potatoes and eat immediately.