Kale with Sweet Potatoes and Pecans

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  • 150 cal
  • 10g fat (1g sat)
  • 0mg chol
  • 210mg sodium
  • 16g carb
  • 2g fiber
  • 7g sugars
  • 2g protein


  • 2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil
  • 1 teaspoon minced fresh ginger
  • 1 cup peeled and finely diced Garnet sweet potato
  • 1⁄8 teaspoon ground cinnamon
  • 1⁄4 cup Magic Mineral Broth (see recipe opposite) or water
  • 3 cups cleaned, stemmed and chopped dinosaur kale, in bite-size pieces
  • 1⁄4 teaspoon sea salt
  • 2 tablespoons golden raisins
  • 1⁄4 teaspoon maple syrup
  • 2 tablespoons ground pecans, for garnish


Heat the oil in a large sauté pan over medium heat, then add the ginger and sauté for 30 seconds, just until aromatic. 

Add the sweet potato, cinnamon and broth and sauté for about 1 minute. Add the kale, salt and raisins and sauté until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup, then taste. You might want to add another pinch of salt if desired. 

Serve garnished with the ground pecans. 

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