This is colorful and delicious and fairly quick to make. Substitute collard greens if you don’t have kale. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.
Serve 4-6
1 teaspoons olive oil
Salt
1 large or 2 small sweet potatoes, peeled and cut into very small dice (1/3-1/2 inch or so)
1 large bunch kale, any tough stems removed, leaves washed but not dried and thinly sliced crosswise
1/3 cup or more chopped cilantro
1 scallion, thinly sliced
1 tablespoon white miso (or whatever you have, see headnote)
1 tablespoon rice wine vinegar
1/8 teaspoon red pepper flakes or more, to taste
2 tablespoons sunflower oil or other fairly neutral oil
Heat the oil in a heavy skillet over medium-high heat. When hot add the sweet potato dice and several pinches of salt. Cook, without stirring for about 3-4 minutes until you can smell them and they take on some color. Toss and continue cooking until just tender and nicely browned. Remove from pan and set aside. Add kale to the hot pan and another pinch of salt. Cover and cook over medium-high heat for a minute or two to wilt. Stir and cover again and turn heat down to medium and cook for a couple more minutes until softened but not mushy. Add a sprinkle of water if things are too dry. The time it will take to get them just tender will depend on your type of kale. Lacinato takes a bit longer than the Russian types. When tender remove from pan and put in a serving dish and let cool for a few minutes.
Meanwhile, stir together the miso, oil, vinegar and chile flakes in a small bowl. Add sweet potatoes to the kale and add cilantro and scallion and finally dressing. Stir well. Taste and adjust seasoning with more vinegar if needed or a squeeze of lime juice to brighten it.
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