Sweet Potato and Crispy Kale

 This dish is my favorite recipe. It goes great with anything as far protein. So regardless of if you follow paleo, primal, vegan, veggeterian, macro or anything you can make it fit into your plan. For breakfast I throw a couple of over easy eggs on it, it's basically limitless for any other meal or snack. I have made many variations of this, but this one where the kale was crispy is my favorite (I will have to admit that the kale getting crispy was a happy accident). The seasonings are savory and the potatoes are pre-baked plain in the oven. This is about 4 medium size potatoes cooked and about 6 uncooked cups of raw kale in a 9x13 clear casserole dish greased with CT oil.

What you need:

 1/2  an onion thinly sliced
3 minced cloves of garlic
2 T melted CT oil
1/2 T unmelted CT oil to grease the casserole dish
1T Cinnamon
1/2 T sea salt
cracked black pepper to taste
9x13" clear caserole
350 degree pre-heated oven
6 cups of kale uncooked
4 medium cooked sweet potatoes

Directions:
 
1) In your casserole dish combine sweet potatoes, onions, garlic, and kale.
2) Pour melted CT oil over, add salt, pepper, and cinnamon and combine with tongs.
3) Cook uncovered for about 20mins (check oven temps kale should be starting to crisp up at the edges.
4) Toss and cook another 15mins.
 5) Let cool and serve as desired.

It's that easy. I'm usually letting a roasted chiken settle while this and some other roasted vegg is in the oven.
I think if you have read the other blogs you know how I feel about always having a roasted chicken in the fridge when you're meal planning on a buget. This time I accidentally cooked my hicken upside down and didn't add the grassfed butter and it was surprisingly juicy.  Plus I had a working broth for the cauliflower rice and baste.

I hope your meal planning was as productive as mine! Enjoy.