Kale, Sweet Potato, And Feta Scramble

Ingredients

SAUTÉED SWEET POTATO AND KALE

2 tablespoons extra-virgin olive oil

Pinch of red pepper flakes

1 pound sweet potatoes (about 2 small or 1 large), peeled and cut into ¼-inch cubes

¼ teaspoon fine sea salt

½ medium bunch kale (about 4 ounces), preferably

Tuscan (lacinato), tough ribs removed chopped into bite-size pieces

½ cup water

⅓ cup chopped green onion (2 to 4), plus more for gar- nish

SCRAMBLED EGGS

1 egg

300g egg whites

2 tablespoons neutral-flavored milk of choice

¼ teaspoon fine sea salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

GARNISHES

⅓ cup crumbled feta cheese (about 2 ounces)

1 avocado, sliced into thin strips

Hot sauce (Ilove Cholula)

and leaves

Directions

FOR THE SWEET POTATO AND KALE

In a large skillet, heat the olive oil over medium heat until shimmering. Add the pepper flakes (more if you like heat, less if you don't) and cook until fragrant, about 30 seconds.

Add the sweet potatoes and salt and toss to coat. Add a few handfuls of kale and toss to coat in the oil. Repeat until all of the kale has been added to the pan.

Pour the water into the pan, being careful to avoid oil splatters in the process. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes.

Uncover and toss in the green onions.

Cook, stirring occasionally, until all of the liquid has evaporated and the sweet pota- toes are tender and easily pierced through by a fork, 9 to 11 minutes. Set aside.

Meanwhile, scramble the eggs: Crack the eggs & egg whites into a medium bowl.

Add the milk, salt, and a few twists of pepper. Beat the mixture with a whisk until it's thoroughly combined and the mixture is pure yellow.

In a medium skillet, warm the oil over medium-high heat until shimmering. Swirl the pan to coat and pour in the egg mixture.

Use a heat-resistant spatula to scrape the eggs along the bottom and sides of the skillet until they begin to clump and the spatula leaves a trail on the bottom of the skillet, about 1½ minutes.

Reduce the heat to low and gently fold the eggs over on themselves until they are clumpy but still slightly wet, 30 to 60 seconds.

Scoot the eggs into the pan of cooked sweet potato and kale. Stir to combine, then season to taste with salt and pepper.

Spoon the mixture into bowls and garnish each one with a sprinkle of feta, a few slices of avocado, and chopped green onion. Serve immediately, with hot sauce on the side.

Notes

From: ‘Love Real Food’ by Kathryne Taylor