1 lb. kale, stems removed & chopped
2 Tbsp. olive oil
1 yellow onion, sliced thin
1/4 c. crumbled goat cheese
2 sweet potatoes, peeled & chopped into 1/2 inch cubes
1/2 tsp. each salt and pepper
1/4 c. chopped pecans
1 c. vegetable broth
Wash and trim kale. Remove only the long portion of the stem that is not attached to the leaf and set aside.
Add olive oil to a large sauté pan over Medium-High heat. When oil is hot, add onions and cook 4 minutes, turning often. Add kale and sweet potatoes, season with salt and pepper, and stir briefly.
Add pecans and vegetable broth, cover and reduce to Low. Cook 15 minutes. Remove to a large serving bowl and sprinkle with goat cheese crumbles.
Calories: 210, Total Fat: 7g, Saturated Fat: 1.5g, Sodium: 550mg, Carbohydrates: 32g, Dietary Fiber: 6g, Protein: 7g